Chicken Enchiladas

If you love bold, cheesy, and comforting flavors, these chicken enchiladas are your new go-to. Tender shredded chicken, zesty tomatoes, melty cheese, and just the right amount of spice come together in a quick 30-minute bake. Perfect for weeknight dinners or any time you crave a little fiesta on your

plate!

Servings: 6

Prep & Cook Time: 30 minutes

Ingredients:

3–4 cooked chicken breasts, shredded

½ yellow onion, finely chopped

1 can (10 oz) diced tomatoes with green chiles

1 can (10–12 oz) enchilada sauce, red or green

¼ cup sour cream

1 cup shredded cheese (cheddar or Mexican blend)

½ tsp paprika

Salt and black pepper, to taste

Fresh parsley, for garnish (optional)

Diced jalapeños (optional, for added heat)

6 large flour tortillas

Instructions:

Preheat your oven to 350°F

Season the chicken breasts with paprika, salt, and pepper. Cook them using your preferred method: in the Instant Pot, baked in the oven, or grilled for a smoky flavor.  (I cooked mine in the instant pot with a little bit of chicken broth for 10 mins high pressure).

In a medium bowl, combine the shredded chicken, diced onion, sour cream, diced tomatoes, jalapeños (if using), ½ cup of shredded cheese, and ½ of the enchilada sauce. Mix until fully incorporated.

Prepare a 9x13-inch baking dish. Optional: lightly fry tortillas in a small amount of oil over medium heat for extra crispiness. Divide the chicken mixture evenly among the tortillas, roll them tightly, and place them seam-side down in the baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining cheese. Garnish with fresh parsley if desired. Bake for 20 minutes, or until the cheese is melted and bubbly.

Remove from oven and let rest for 5 minutes before serving. Enjoy warm with your favorite sides.