chillyfillmores
Emma Keys
– 2 cups cooked, shredded chicken – 1 ½ cups shredded cheese (cheddar or Mexican blend) – 1 cup red enchilada sauce – ½ cup sour cream – 8 flour tortillas (8-inch) – 1 tablespoon olive oil (for greasing dish) – Optional toppings: chopped cilantro, green onions, sour cream
Ingredients
01
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside while you prepare the filling and tortillas.
02
Shred 2 cups of cooked chicken breast. You can use rotisserie chicken to save time without sacrificing flavor or texture.
03
In a bowl, combine shredded chicken, 1 cup of cheese, 1/2 cup sour cream, and 1/2 cup enchilada sauce. Mix well until evenly coated.
04
Spoon filling into tortillas, roll tightly, and place seam-side down in the baking dish. Repeat until all filling is used.
05
Pour remaining enchilada sauce over rolled tortillas and sprinkle with cheese. Bake uncovered for 20–25 minutes or until bubbly.
06
Remove from oven and let cool for a few minutes. Garnish with chopped cilantro, green onions, or sour cream. Serve warm and enjoy!