Description
These quick and easy chicken enchiladas combine shredded chicken, cheese, and zesty enchilada sauce wrapped in soft corn tortillas for a comforting meal that’s perfect for busy weeknights.
Ingredients
- 2 cups shredded chicken
- 1 cup cheese (cheddar or Monterey Jack)
- 1 can enchilada sauce
- 8 corn tortillas
- 1/2 cup chopped onion
- 1/2 cup sour cream (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- In a large bowl, combine shredded chicken, half of the cheese, and half of the enchilada sauce. Season with salt and pepper.
- Warm the corn tortillas in a skillet or microwave until pliable.
- Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in a baking dish.
- Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top.
- Sprinkle the rest of the cheese on top.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Remove from oven and let it cool slightly. Serve garnished with sour cream and fresh cilantro, if desired.
Notes
Experiment with different cheese combinations and additional fillings like black beans or corn for variations.
