I never made enchiladas until about a few months ago. This recipe is ever-changing as I play around with it as I go. The protein in the dish is shredded chicken and can be made ahead of time. For tips on how to do this, see my article “Cooking, Storing, and Using Shredded Chicken.”
Can of diced tomatoes with chilis
Red enchilada sauce
Shredded cheddar cheese
Mix chicken, tomatoes w/chili’s, taco seasoning, and cayenne pepper in a bowl. Open can of enchilada sauce and pour a little on the bottom of a 9×13 dish. Put some of the mixture down the center of each tortilla and roll it up. Then place in pan seam side down. Once you have all of the tortillas filled, rolled and in the pan, pour the remaining enchilada sauce over the whole thing. Then sprinkle the cheese over the top. Bake this in a 350 oven until the cheese is melted.
This recipe is so easy to throw together for a quick meal. Yellow rice would go great with it as a side dish, or you can enjoy it on its own.