Description
Simple and satisfying chicken enchiladas that are perfect for busy weeknights. Quick to prepare, delicious, and a crowd-pleaser for both kids and adults.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 small flour or corn tortillas
- 1/2 cup diced onion
- 1/2 cup sour cream (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine shredded chicken, half of the cheese, half of the enchilada sauce, and diced onion. Season with salt and pepper.
- Place a portion of the chicken mixture in the center of each tortilla, roll it up, and place seam side down in a greased baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly.
- Serve hot, optionally garnished with sour cream.
Notes
Softening the tortillas before filling makes them easier to roll. Consider sautéing the onion for added flavor.
