Chicken Enchiladas
Rolled, sauced, cheesed, baked. My wife requests these at least twice a month, and I've never once said no because they're easy, they feed the whole family, and the leftovers are arguably better than
Ingredients
- 3 cups shredded chicken (rotisserie)
- 2 cups shredded Mexican blend cheese (divided)
- 1 can (15 oz) red enchilada sauce (or two 10 oz cans for extra saucy)
- 8-10 corn tortillas (6-inch)
- 4 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- salt to taste. Toppings: sour cream
- diced avocado
- cilantro
- diced onion
Method
- Preheat oven to 375°F. Mix shredded chicken with cream cheese, sour cream, 1 cup of the shredded cheese, cumin, garlic powder, and 2-3 tablespoons of enchilada sauce. This creates a creamy, flavorful filling that holds together inside the tortilla.
- Warm the corn tortillas to make them pliable — wrap in a damp paper towel and microwave 30-45 seconds, or dip briefly in warm enchilada sauce. Cold corn tortillas crack and tear when you try to roll them.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 baking dish. Fill each tortilla with 2-3 tablespoons of the chicken mixture. Roll tightly and place seam-side down in the dish. Pack them snugly — they support each other.
- Pour remaining enchilada sauce over the rolled enchiladas. Top with remaining 1 cup cheese. Bake for 20-25 minutes until the sauce is bubbly and the cheese is melted and slightly golden.