Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
Cheesy, delicious enchiladas. I could eat these for breakfast, lunch, dinner, midnight snack, second breakfast, elevensies, you name it. The queso fresco adds a creamy touch, and any excuse to add another kind of cheese seems like a good idea to me.
Ingredients
Adjust Servings
Instructions
- Add taco seasoning to shredded chicken and mix to combine. Add 1/2 cup of enchilada sauce to the bottom of a 9 x 13 baking dish, swirl to evenly coat the bottom. Dice onion, and add to a skillet with 1 tsp olive oil. Cook 3 minutes until onion is softened. Set aside.
- Preheat oven to 375. Add 1 cup of sauce to a small skillet and heat over medium heat. Once sauce is hot, dip a tortilla for 3 - 5 seconds into the sauce, and remove to a plate. Add 1/4 cup of chicken, 1/4 cup of cheese, and 1 tbsp onion to the tortilla. Roll gently and place seam side down in baking dish. Repeat until there's no more room in the pan.
- If you like very sauce enchiladas, top off the pan with a drizzle of more enchilada sauce. Add a sprinkle (or handful) of more cheese to the top of the enchiladas. Bake for 30 minutes. Remove from oven and top with queso fresco and cilantro.
