Quick Chicken Enchiladas
Soft tortillas rolled with chicken and cheese, bathed in red enchilada sauce and baked until bubbly and fragrant.
Ingredients (serves 4)
- 2 cups cooked shredded chicken
- 8 Corn Tortilla
- 2 cups Cheddar Cheese
- 1 Onion
- 2 cups Enchilada Sauce
- 1 cup Sour Cream
- 1/4 cup Cilantro
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Preheat oven to 350 degrees F.
- 2
Dice onion. Mix shredded chicken, onion, 1 cup cheddar cheese, salt, and pepper in a bowl.
- 3
Spread 1/2 cup enchilada sauce on the bottom of a 9x13 inch baking dish.
- 4
Warm tortillas in a skillet for 20 seconds per side to make them pliable.
- 5
Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- 6
Pour remaining enchilada sauce over rolled tortillas, then drizzle sour cream in ribbons.
- 7
Sprinkle remaining cheddar cheese on top and bake for 20 minutes until bubbly and golden.
- 8
Let rest 3 minutes, garnish with cilantro, and serve.
