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Chicken Enchiladas with Tillamook Cheese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Ingredients
- 1 lbs Shredded Chicken Breast grilled, boiled, oven roasted, etc.
- 8 Tortillas medium size, any kind.
- 1 Jar 8 oz pouch/226g Red Chile Enchilada Sauce
- 1 cup Medium Cheddar Tillamook Cheese shredded/grated
- 1 cup Sharp Cheddar Tillamook Cheese shredded/grated
- 1 tbsp Olive Oil
- Sea Salt and Ground Black Pepper to taste
Instructions
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Using heavy duty grater, shred 1 cup Medium Cheddar Tillamook Cheese and 1 cup Sharp Cheddar Tillamook Cheese. Mix both kinds of cheese together.
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If the (cooked) Chicken is not shredded, shred by hand, two forks or a mixer.
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To the shredded chicken add 1 cup red chile enchilada sauce, 3/4 cup of shredded Tillamook cheese, oil, salt and ground black pepper to taste.
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Mix it all together to combine.
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In the middle of tortilla add to chicken mixture, and add just a sprinkle of shredded cheese, roll and place it in the pre-greased oven safe baking dish. You may line the baking dish with parchment paper or nonstick aluminum foil as well.
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Bake in the preheated oven (375F /190C) for 25-30 minutes.
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Serve immediately with salad on the side.
Recipe Notes
If you have any leftovers pleased cooled enchiladas in the airtight container and in the fridge for up to 3 days and in the freezer for a month. Heat the enchiladas well in the microwave or oven before eating. You may place the chicken mixture in the fridge or a freezer for a later use, just fill the tortillas and bake.