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Classic Enchiladas

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 10
  • Course: Main Dish

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  • 2 cups of chopped rotisserie chicken
  • 1 teaspoon of cumin1 teaspoon of chili powder
  • 10 corn tortilla shells
  • 2 cups of canned enchilada sauce
  • 16 ounce can of diced tomatoes
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded jack cheese
  • Kosher salt and fresh cracked pepper to taste
  • Optional
  • canned mild jalapeño slices and cilantro for garnish


Step 1

PREHEAT the oven to 375°

Step 2

MIX together the chicken, cumin, chili powder, salt and pepper until combined.

Step 3

PLACE a small amount of the seasoned chicken into a tortilla shell and roll up. Repeat 9 more times.

Step 4

POUR 1 cup of the enchilada sauce to coat the bottom of a Reynolds® Bakeware Casserole Pan.

Step 5

LAY the chicken stuffed corn tortillas into the pan making two rows of five.

Step 6

POUR the remaining enchilada sauce over the top of the corn tortillas and top off with the canned tomatoes, jack and cheddar cheese, and salt and pepper.

Step 7

BAKE in the oven for 30 minutes on 375°, or until the cheese is melted and lightly browned.

Step 8

TOP off with jalapeños and cilantro.

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