Chicken Enchiladas

Here’s a quick and tasty recipe for Chicken Enchiladas:

Ingredients:

• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 8-10 corn or flour tortillas
• 1 ½ cups enchilada sauce (store-bought or homemade)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a mix)
• 1 medium onion, diced
• 1 can (4 oz) diced green chilies (optional)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Sour cream, cilantro, and lime for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Sauté the onion until softened, about 5 minutes.
3. Add the shredded chicken, green chilies, cumin, chili powder, salt, and pepper to the pan. Stir to combine and cook for another 3-4 minutes.
4. Warm the tortillas to make them pliable (microwave with a damp paper towel for about 30 seconds).
5. Spread about 1/4 cup of the enchilada sauce over the bottom of a greased baking dish.
6. Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll them up and place them seam-side down in the dish.
7. Pour the remaining enchilada sauce evenly over the tortillas and top with the rest of the cheese.
8. Bake for 20-25 minutes until the cheese is melted and bubbly.
9. Garnish with sour cream, cilantro, and a squeeze of lime before serving.

Enjoy your flavorful Chicken Enchiladas!