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CHEESY CHICKEN ENCHILADAS

INGREDIENTS

For the Filling:

• 2 cups cooked, shredded chicken
• 1 cup shredded cheese (cheddar, Monterey Jack, or mix)
• 1/2 cup sour cream
• 1/2 cup diced onion (optional)
• 1 tsp garlic powder
• Salt and pepper to taste

For Assembly:

• 8–10 tortillas (flour or corn)
• 1 ½ cups enchilada sauce (green or red)
• 2 cups shredded cheese (for topping)
• Chopped fresh cilantro for garnish

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INSTRUCTIONS

1. PREHEAT OVEN

Preheat to 375°F (190°C).

2. MAKE THE FILLING

In a bowl, combine:
chicken, 1 cup cheese, sour cream, onion, garlic powder, salt, and pepper.

3. FILL & ROLL TORTILLAS

Spoon 2–3 tablespoons of filling into each tortilla.
Roll tightly and place seam-side down in a greased baking dish.

4. ADD SAUCE & CHEESE

Pour enchilada sauce evenly over the rolled tortillas.
Sprinkle with the remaining cheese.

5. BAKE

Cover with foil and bake 20 minutes.
Remove foil and bake 10 more minutes, until cheese is bubbly and golden.

6. GARNISH & SERVE

Top with chopped cilantro.
Serve with sour cream, salsa, or guacamole.

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