Classic Chicken Enchiladas

• Meat

  • 2 cups Chicken

• Produce

  • 1 Cilantro
  • 1 (4-ounce can Green chiles
  • 1 Green onions
  • 1 White onion, small

• Oils & Vinegars

  • 2 tbsp Canola oil

• Bread & Baked Goods

  • 8 Flour tortillas, large

• Dairy

  • 3 cups Cheddar cheese, sharp
  • 1 cup Sour cream

• Prepared

  • 2 cups Enchilada sauce, red

Found on dinnerthendessert.com

Description

Ingredients

• 2 Tablespoons canola oil (you can use vegetable if you prefer)
• 1 small white onion, peeled and diced
• 2 cups shredded chicken, I use Crisp and Juicy Slow Cooker Chicken
• 1 (4-ounce) can diced green chiles
• 3 cups Sharp Cheddar Cheese, shredded and divided
• 1 cup sour cream
• 8 large flour tortillas
• 2 cups red enchilada sauce
• chopped cilantro, for garnish
• chopped green onions, for garnish

Directions

• Preheat your oven to 350 degrees.
• If youre making the enchilada sauce, make it now (dont worry it only takes 10 minutes!)
• In a skillet heat up the oil on medium-high and cook the onions until just softened. Add in the chicken and cook until it is just a bit crispy.
• In a large bowl mix the onions, chicken, green chiles, 1½ cups of cheddar cheese and 1 cup of sour cream together.
• In a separate bowl, dip the flour tortillas into the enchilada sauce, then lay them flat in your baking dish, 2-3 at a time.
• Spoon on ½ cup of the filling into each tortilla and roll tightly leaving the seam side down.
• When all 8 are done, carefully pour on the remaining enchilada sauce and sprinkle on the remaining cheese.
• Bake the enchiladas covered for 20-25 minutes, then uncovered for an additional 5 minutes.
• Top with cilantro and green onions.
• Serve with Spanish Rice or Green Cilantro Rice