Description
A comforting yet vibrant dish that brings the flavors of Mexico to your table with warm, cheesy enchiladas.
Ingredients
- 2 cups cooked chicken, shredded
- 8 small flour or corn tortillas
- 2 cups green salsa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1/2 onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent.
- Combine in a large bowl the shredded chicken, 1 cup of green salsa, half the cheese, sautéed onion, salt, and pepper.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in a greased baking dish.
- Pour the remaining green salsa over the top and sprinkle with the rest of the cheese.
- Bake for 20 to 25 minutes, until the cheese is melted and bubbly.
- Serve hot with a dollop of sour cream on top.
Notes
Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican