Scratch Chicken Enchiladas


Slow roasted pulled chicken, our own Mexican cheese blend, house made red sauce served over a bed of Mexican rice. Seriously the best Enchiladas we’ve ever had!


Thaw, remove plastic lid, cover with aluminum foil and cook at 375°F for 35-45 minutes or internal temp of 160°F. Cook time is an estimate and will vary depending on oven. For precise cooking monitor with thermometer.

*Transfer to glass casserole dish for faster heating.

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