Sure! Here’s a delicious chicken enchiladas recipe that’s easy to follow.
#### Ingredients
**For the Filling:**
– 2 cups cooked, shredded chicken (rotisserie chicken works great)
– 1 cup shredded cheese (cheddar or a Mexican blend)
– 1/2 cup sour cream
– 1/2 cup diced onion
– 1 tsp garlic powder
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro (optional)
**For the Sauce:**
– 2 cups enchilada sauce (store-bought or homemade)
– 1 cup diced tomatoes (optional)
– 1/2 tsp chili powder (optional for extra spice)
**For Assembly:**
– 8-10 corn or flour tortillas
– Extra cheese for topping
– Sliced olives and green onions for garnish (optional)
#### Instructions
1. **Prepare the Filling:**
– In a bowl, mix together the shredded chicken, 1 cup of cheese, sour cream, onion, garlic powder, cumin, salt, and pepper. Add cilantro if using.
2. **Make the Sauce:**
– If using homemade sauce, prepare it ahead of time. If using store-bought, you can heat it in a saucepan with diced tomatoes and chili powder for extra flavor.
3. **Assemble the Enchiladas:**
– Preheat your oven to 350°F (175°C).
– Spread a thin layer of enchilada sauce on the bottom of a baking dish.
– Warm the tortillas slightly to make them pliable. Fill each tortilla with a generous amount of the chicken mixture, roll it up, and place seam-side down in the baking dish.
– Repeat until all tortillas are filled and in the dish.
4. **Add Sauce and Cheese:**
– Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with extra cheese on top.
5. **Bake:**
– Cover the baking dish with foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. **Serve:**
– Let the enchiladas cool for a few minutes before serving. Garnish with olives, green onions, and more cilantro if desired.
Enjoy your homemade chicken enchiladas! They’re perfect with rice, beans, or a simple salad on the side.