Chicken Enchiladas

There’s about 100 different ways to make enchiladas and all recipes are based on personal preference as far as ingredients go. Here’s a simple recipe with some of my extra tips!

6 servings

30 min cook time

Ingredients:

3-4 shredded chicken breasts

1/2 a yellow onion

1 can diced tomatoes with green chiles

1 can enchilada sauce of your choice (red or green)

1/4 cup sour cream

1 cup shredded cheese (cheddar or Mexican blend)

Paprika

Salt & pepper

Fresh parsley (optional)

Diced jalapeños (optional if you want more spice)

---

1. Preheat oven to 350°

2. Season your chicken breasts with paprika, salt and pepper.

3. Cook chicken how you want and shred. [Like usual, I cooked mine in the instant pot with a little bit of chicken broth for 10 mins high pressure].

4. Chop up onion and put in a medium bowl. Add shredded chicken, sour cream, diced tomatoes, jalapeños (if using), 1/2 cup cheese, and 1/2 can of enchilada sauce. Mix until combined.

5. Prepare a 9x13 baking dish. [I don’t put enchilada sauce in the bottom of the pan because I think it makes the shells soggy. If you want your shells crispier, you can fry them a little in some oil over medium heat first].

6. Split chicken mixture between 6 tortilla shells [I prefer to use the big flour tortillas because they’re easier to fold/roll].

7. Roll them up and place open end down in pan. Once all tortillas are in pan, drizzle the rest of the enchilada sauce on top and sprinkle with remaining cheese. Add parsley flakes on top (optional).

8. Bake at 350° for 20 mins.

Enjoy! - Jess