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Chicken enchiladas

To make chicken enchiladas first dice the chicken dark meat and place it in a large bowl…about 1 cup per person. Grate a cup of cheddar cheese into the bowl and then pour about 2-3 cups of enchilada sauce into the bowl in with it and then mix well. You want a saucy but not too soupy mix. Pour enough enchilada sauce to coat the bottom of the casserole dish. Wet both sides of the tortillas in the sauce and then stuff them with the chicken cheese mix and carefully roll. Stack the rolled tortillas snug in with each other. When the casserole is filled, grate a little more cheese over the top and then pour enough enchilada sauce into the dish so that the tortillas are good and drenched. Place in a pre-heated 350 degree oven for 30 minutes. Sprinkle the finished product with diced parsley and serve.

  • 2 cups shredded cheddar cheese
  • 4 cups shredded chicken dark meat (1 cup per person)
  • 3-4 cups of enchilada sauce
  • Diced parsley to garnish
This recipe is:
gluten free, sugar free
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