Baked Chicken Enchiladas
Ingredients:
8 large flour tortillas
2 cups cooked, shredded chicken (you can use rotisserie chicken for convenience)
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1 can (10 oz) enchilada sauce (red or green, depending on your preference)
1/2 cup sour cream (optional)
1/2 cup diced onions (optional)
1/2 cup chopped cilantro (optional)
1/2 cup black beans (optional)
1/2 cup corn kernels (optional)
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper to taste
Extra shredded cheese for topping
Instructions:
Preheat the oven to 350°F (175°C).
Prepare the filling:
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, sour cream (if using), diced onions, black beans, corn, cumin, garlic powder, salt, and pepper. Mix everything until well combined.
Assemble the enchiladas:
Place a tortilla on a flat surface. Spoon a generous amount of the chicken filling onto the center of the tortilla. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
Add the sauce:
Pour the enchilada sauce evenly over the rolled tortillas. Make sure the sauce covers all the tortillas to keep them moist during baking.
Top with cheese:
Sprinkle extra shredded cheese over the top of the enchiladas.
Bake:
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve:
Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped cilantro and serve with extra sour cream, guacamole, or salsa if desired.
Enjoy your delicious baked chicken enchiladas!
If you have any specific dietary needs or want to modify the recipe, feel free to ask!