Chicken Enchiladas
Ingredients
1 ½ cups cooked shredded chicken (about 2 breasts)
2 cups enchilada sauce, divided
6 flour tortillas (see note if using flour tortillas)
2 ½ cups shredded Mexican-blend cheese, divided
salt and black pepper, to taste
optional toppings: diced or pickled onions, chopped cilantro, sour cream or greek yogurt, shredded lettuce, cotija cheese
Directions
Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.
If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.
Makes about 6 servings, about 21 grams of protein per serving
