Description
Satisfying and budget-friendly chicken enchiladas, perfect for weeknight dinners or gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup red enchilada sauce
- 1 cup Mexican cheese blend
- 1/2 cup jalapeño peppers, diced
- 8 small flour tortillas
- 1/4 cup sour cream (optional for serving)
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken, enchilada sauce, half of the cheese, and jalapeño peppers until well combined.
- Spoon a portion of the chicken mixture into each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
- Pour any remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with sour cream and cilantro if desired.
Notes
For convenience, you can substitute shredded rotisserie chicken or use dairy-free cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican