EASY CHICKEN ENCHILADAS

These Easy Chicken Enchiladas make the best Mexican dinner ever! They’re stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce and baked for 20 minutes.

Artichoke
Radish
Persimmon
Carrot

This homemade classic is an all-time family favorite that’s great for easy weeknight meals.

Tomatoes
Chili
Onion
Veggies

Ingredients

– cooked shredded chicken – easy enchilada sauce, divided – corn or flour tortillas  – shredded Mexican-blend    cheese, divided – salt and pepper, to taste – optional toppings: diced onions,    chopped cilantro, sour cream,    shredded lettuce, cotija cheese

Preheat oven to 350ºF.

in a large bowl, combine cooked shredded chicken with 1/4 cup enchilada sauce. Season with salt and pepper to taste.

INSTRUCTIONS

Warm the tortillas in a microwave for 1 minute, flipping the them halfway through until they’re warm and pliable.

Artichoke
Radish
Persimmon
Carrot

Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese.

Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.

Bake for 20 minutes, until cheese is melted and bubbly. Serve.

Artichoke
Radish