Chicken enchiladas v –Today, I want to share a delightful recipe that has become a favorite in my kitchen—Chicken Enchiladas V. This comforting dish is perfect for family dinner nights or gatherings with friends. The creamy filling wrapped in soft tortillas makes it irresistible. Let’s dive right into the details!
Chicken Enchiladas V
These enchiladas are packed with flavor and are surprisingly easy to make. Here’s a peek at how they come together.
Ingredients
- 2 cups cooked, shredded chicken
- 1 (10-ounce) can of red enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese (cheddar or a blend works great)
- 8 corn tortillas
- 1/2 cup chopped onion (optional)
- 1 can black beans, rinsed and drained (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, and half of the cheese. If you’re using black beans and onions, add those in as well.
- Soften the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take one tortilla, scoop about 1/4 cup of the chicken mixture into the center, and roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired.
Serve hot and enjoy this cheesy, savory delight with your favorite sides. This recipe is sure to be a hit and might just become a regular in your weekly meal rotation!