Quick and Simple Chicken Enchiladas
  • Chicken, cooked and shredded
  • 12 oz. salsa
  • 8 oz mexican blend cheese
  • 2 tbs minced cilantro
  • 8 oz enchilada sauce
  • 8 large tortillas
  • sour cream (if you choose)
  1. Preheat oven to 425 degrees.
  2. After you shred your chicken, place in bowl. Add in salsa, cilantro, and cheese.
  3. Add 4 oz enchilada sauce to coat bottom of a 9x13 inch dish.
  4. Add large spoonful of chicken mixture to center of tortilla. Fold in sides and roll. Place open edge on the bottom in dish on top of enchilada sauce. Continue with all 8 tortillas.
  5. Add remaining enchilada sauce on top of the rolled tortillas.
  6. Bake for 25 minutes. Remove from oven and add a sprinkle of cheese to top. Place in oven and bake until cheese is melted.
  7. Let cool for 5 minutes before removing from pan. Add sour cream if you choose to.
Recipe by ToBeThode at http://www.tobethode.com/quick-simple-chicken-enchiladas/