Chicken Enchiladas
Classic baked enchiladas with shredded chicken, smothered in sauce, and loaded with cheese.
Servings: 6 servings
Ingredients
- 2–3 cups cooked/shredded chicken
- 10–12 tortillas
- 1 can enchilada sauce (or ~2 cups)
- 2 cups shredded cheese
- diced green chiles (optional)
- sour cream (optional)
Instructions
- Preheat oven to 350°F.
- Fill tortillas with chicken and a little cheese; roll and place seam-side down in a baking dish.
- Pour enchilada sauce over the top and cover with remaining cheese.
- Bake 20–25 minutes until bubbly.
