Cheesy Chicken Enchiladas Recipe

Cheesy Chicken Enchiladas Recipe

Ingredients:

• For the Enchilada Filling:
  • 3 cups cooked and shredded chicken
  • 1 cup salsa
  • 1 small onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1/2 cup sour cream
• For the Sauce:
  • 1 can (15 oz) tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt to taste
• Additional Ingredients:
  • 8-10 flour tortillas
  • 2 cups shredded Monterey Jack or cheddar cheese
  • Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Prepare the Filling: In a large bowl, mix together the shredded chicken, salsa, diced onion, cumin, chili powder, salt, and pepper. Stir in the sour cream to combine everything into a creamy mixture.
2. Make the Sauce: In a separate bowl, combine the tomato sauce, chili powder, cumin, garlic powder, and a pinch of salt. Mix well until everything is blended.
3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a few tablespoons of the sauce on the bottom of a large skillet or baking dish. Dip each tortilla in the remaining sauce, then spoon a portion of the chicken mixture into the center of each tortilla. Roll the tortillas up and place seam side down in the skillet.
4. Bake: After all the enchiladas are in the skillet, pour any remaining sauce over the top and sprinkle generously with shredded cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and lightly browned.
5. Garnish and Serve: Sprinkle chopped parsley or cilantro over the top before serving.