Chicken Enchiladas: Easy & Delicious Dinner Recipe

Scale

2 cups shredded cooked chicken

8–10 flour tortillas

2 cups enchilada sauce (red or green)

2 cups shredded cheddar or Monterey Jack cheese

1 small onion, finely chopped

½ cup sour cream

1 tablespoon olive oil

1 teaspoon cumin

½ teaspoon chili powder

½ teaspoon garlic powder

Fresh cilantro and lime wedges for garnish

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1. Preheat oven to 375°F (190°C).

2. In a skillet, heat olive oil and sauté onions until translucent.

3. Add shredded chicken, seasonings, and ½ cup of enchilada sauce. Stir and heat through.

4. Spoon the mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.

5. Pour remaining sauce evenly over tortillas and top with cheese.

6. Bake uncovered for 20–25 minutes or until bubbly and golden.

7. Garnish with fresh cilantro and lime before serving.

• Use corn tortillas for a traditional texture.

• Substitute sour cream sauce for red sauce for creamy white enchiladas.

• Make-ahead: assemble and refrigerate up to 24 hours before baking.