Shari's Shredded Chicken Enchiladas
Description
Transform your leftover chicken into these easy baked shredded chicken enchiladas in just an hour using simple, Mexican-inspired ingredients.
Ingredients
•
cooking spray
•
1 cup sour cream
•
1 cup green salsa (such as Frontera® Tomatillo)
•
2 teaspoons olive oil
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1 small onion, chopped
•
2 cloves garlic, minced
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3 cups shredded cooked chicken breasts
•
1 1/2 cups shredded Mexican cheese blend, divided
•
1 (4 ounce) can chopped green chile peppers
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8 (8 inch) flour tortillas
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
Mix sour cream and salsa together in a bowl.
3
Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
4
Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
5
Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.