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Shredded Chicken Enchiladas

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner
Shredded Chicken Enchiladas
Ingredients
  • cooking spray
  • 1 cup sour cream
  • 1 cup green salsa (such as Frontera® Tomatillo)
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups shredded cooked chicken breasts
  • 1 1/2 cups shredded Mexican cheese blend, divided
  • 1 (4 ounce) can chopped green chile peppers
  • 8 (8 inch) flour tortillas
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, spray a rectangular baking dish measuring 9x13 inches with cooking spray to prevent sticking.
3
Mix together a bowl of sour cream and salsa until well combined.
4
Heat some oil in a large skillet over medium-high heat.
5
Sauté sliced onions and minced garlic in the hot oil until they become soft, taking about 5 to 7 minutes.
6
Add cooked chicken, one cup of the sour cream and salsa mixture, half of the Mexican cheese, and diced chile peppers to the skillet.
7
Spoon approximately one-third cup of this mixture onto the center of each tortilla. Roll the tortillas and place them seam-side down in the prepared baking dish.
8
Top each rolled tortilla with the remaining sour cream mixture and cheese. Cover the dish with aluminum foil.
9
Bake in your preheated oven until heated through and bubbly, taking around 30 to 40 minutes.