Description
Warm and comforting chicken enchiladas with a cheesy, saucy topping, perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 8 small corn tortillas
- 2 cups red enchilada sauce
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced onion (optional)
- Salt and pepper, to taste
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Instructions
- 1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- 2. In a bowl, combine the shredded chicken with 1/2 cup of enchilada sauce, 1/2 cup of cheese, and a pinch of salt and pepper. Mix well.
- 3. To make the tortillas pliable, warm them slightly in a dry skillet for a few seconds per side or microwave wrapped in a damp paper towel for 20-30 seconds.
- 4. Spread about 1/2 cup of enchilada sauce on the bottom of the baking dish.
- 5. Fill each tortilla with 3-4 tablespoons of the chicken mixture, roll them up tightly, and place seam-side down in the baking dish.
- 6. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are all covered.
- 7. Sprinkle the remaining cheese on top of the enchiladas.
- 8. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- 9. Garnish with sour cream, fresh cilantro, and diced onion if desired.