By Sasha Gordanier
Preheat your oven to 375°F (190°C). Grease a small baking dish with vegetable oil to prevent sticking.
Warm the corn tortillas in the microwave for about 20 seconds to make them pliable.
Lay each tortilla flat and fill with shredded chicken, then roll them tightly. Place seam-side down in the prepared baking dish.
Pour the green enchilada sauce evenly over the rolled tortillas. Ensure all the tortillas are covered to prevent drying out.
Sprinkle the shredded cheddar cheese on top of the sauced tortillas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
While the enchiladas are baking, prepare the salad by tossing the shredded lettuce with pico de gallo and cilantro in a bowl. Season with salt and black pepper to taste.
Once the enchiladas are done baking, serve them hot alongside the Mexican rice and the prepared salad.
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This Mexican Main Course Dinner recipe is ready in 40 minutes and features Corn tortillas, Shredded chicken, Green enchilada sauce and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 375°F (190°C). Grease a small baking dish with vegetable oil to prevent sticking.
Warm the corn tortillas in the microwave for about 20 seconds to make them pliable.
Lay each tortilla flat and fill with shredded chicken, then roll them tightly. Place seam-side down in the prepared baking dish.
Pour the green enchilada sauce evenly over the rolled tortillas. Ensure all the tortillas are covered to prevent drying out.
Sprinkle the shredded cheddar cheese on top of the sauced tortillas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
While the enchiladas are baking, prepare the salad by tossing the shredded lettuce with pico de gallo and cilantro in a bowl. Season with salt and black pepper to taste.
Once the enchiladas are done baking, serve them hot alongside the Mexican rice and the prepared salad.
Calories per Serving: 550
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