A favorite in my house. For my family of four, this is good for at least 2 meals ... at least until my kids become hungry teenagers ... I still have a couple more years before that happens. This recipe is very simple and versatile if you want to change up the filling ingredients to suit your tastes. Serve it with your choice of sides. I've also got an easy recipe for yellow rice which goes really well with this if you want to check it out!
Makes 10 enchiladas
Ingredients
1 tsp canola or avocado oil
1/2 cup onion, diced
2 cups cooked chicken breast, shredded
1/2 cup sour cream
4-oz. can diced green chiles
1/4 cup fresh cilantro, chopped
8-oz. shredded Monterey Jack cheese, divided (buy the block and shred it yourself)
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp sea salt
10 8-inch flour tortillas
Non-stick spray
10-oz. can of your favorite enchilada sauce, red or green
Directions
Preheat the oven to 350°F.
Heat the 1 tsp oil in a small non-stick skillet over medium-high heat. Sauté the onions for 2 to 3 minutes, then transfer them to a large bowl.
To the bowl, add the chicken, sour cream, green chiles, cilantro, 1 cup of shredded cheese, and all of the seasonings. Mix until well combined.
Spray a 9x13” baking dish with non-stick spray. Fill each tortilla with 1/4 cup of the chicken filling, roll up, then place seam side down in the baking dish.
Pour the enchilada sauce on top, using the back of a spoon to make sure all of the tortillas are covered in sauce. Cover the baking dish with foil and bake for 30 minutes.
After 30 minutes, remove the foil and add the remaining 1 cup of shredded cheese on top. Return to the oven to finish baking for 15 minutes, uncovered.
Serve with sour cream, avocado, and more cilantro, if desired.
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