Description
A comforting and flavorful dish perfect for weeknight dinners or family gatherings, showcasing tender chicken wrapped in tortillas and smothered in enchilada sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup cheddar cheese, shredded
- 8 tortillas (flour or corn based on your preference)
- 1/2 cup sour cream (for serving)
- 1/4 cup green onions, chopped (for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, warm the olive oil.
- Add the shredded chicken along with half of the enchilada sauce. Season with salt and pepper. Cook for about 5 minutes until heated through.
- Take a tortilla and fill it with the chicken mixture, then roll it up tightly.
- Place the rolled tortillas seam-side down into a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden brown.
- Serve hot, garnished with sour cream and green onions.
Notes
Feel free to substitute the chicken with shredded beef or beans for a vegetarian option. To make ahead, prepare the filling a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican