Ingredients
28 ounce enchilada sauce large can
16 ounces chicken meat, cooked cut in small pieces or shredded
1 cup cheddar cheese grated
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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spray a 9x13 inch baking dish with no-stick cooking spray. place small amount of sauce in the baking dish. heat corn tortillas in microwave to soften. fill tortillas with chicken, cheese or both. fold over and place in the baking dish, seam side down. cover with remaining sauce and sprinkle with cheese(s). bake for 45 minutes at 350f (180c) until heated through and bubbly.