Cheesy Chicken Enchiladas

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Sorry if ya’ll are sick of hearing about my dear homeland, but suck it up for just a little bit longer until we (hopefully) clench the victory of 2015 World Series Champions!!!!! I know you can do it.

Kansas City has some of the best Mexican food you can get. That’s a fact! Just take your pick: Jalapeno’s, Manny’s, Panzon’s, Ponak’s, Rudy’s, Cactus Grill/Jose Peppers, etc. etc. My mouth is watering thinking about any and all of the glory. I can, in no way, make Mexican food like any of these places. But it sure doesn’t hurt to try! This weekend, I made cheesy chicken enchiladas with just a few simple ingredients. In honor of the Royal’s World Series “home opener” and Kansas City itself, enjoy this totally Americanized version of my cheesy chicken enchiladas!

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Cheesy Chicken Enchiladas
Print Recipe
Soft tortillas layered with beans, meat, and cheese, baked to perfection.
Servings Prep Time
8 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
35 minutes
Cheesy Chicken Enchiladas
Print Recipe
Soft tortillas layered with beans, meat, and cheese, baked to perfection.
Servings Prep Time
8 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 325. Lightly grease a 9x13" casserole dish
  2. Mix 1/3 of the enchilada sauce and the corn with the shredded chicken.
  3. Assembling each enchilada, layer refried beans on tortilla. Next, add the Mexican blend cheese, chicken mixture, onion powder, and Monterrey jack cheese, in that order. Roll each enchilada up and place in baking dish.
  4. Pour remaining enchilada sauce over top and sprinkle remaining cheese all over. Bake for 35 minutes. Serve while hot with chopped cilantro!
Recipe Notes

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