I don’t know about you but I loveeeee enchilada’s!
They are so yummy and this happens to be one of the most requested dinners that my husband asks for and that’s saying something for Mr. food critic.
This recipe is so easy and has very minimal ingredients. The prep time doesn’t even take long as well so let’s get into it!
3-4 cups cooked and shredded rotisserie chicken
1 medium onion chopped up
1 teaspoon olive oil
1 cup sour cream
1 large can or two small cans enchilada sauce
3 cups shredded cheese Mexican blend
10 flour tortillas
Preheat your oven to 350 F
In a large pan over medium heat add 1 teaspoon of olive oil and add your onions. Cook until translucent and soft.
Combine chicken and onions in your pan and stir.
Pour 1/2 cup of the enchilada sauce over your mixture and stir just enough to coat the mixture.
Add sour cream and stir.
Turn off heat and add 2 cups of shredded cheese and combine until it’s nice and creamy and cheesy.
Pour just enough enchilada sauce over your baking pan to coat the bottom.
Fill up your tortillas. Spoon a little sauce onto it and then add your mixture.
Roll your tortilla and place in the baking dish. Repeat with all until your dish is filled.
Pour the rest of your enchilada sauce on the top of all of your tortillas and also top them with another cup of cheese.
Cover with foil and bake 20-30 min. Remove foil the last 10 minutes of cooking.
I love this recipe. I usually serve it with some Spanish rice and it’s so good!
Let me know if you try it and enjoy it!
Thank you for reading 🙂