Description
A cheesy, comforting bake that’s quick to assemble and perfect for busy weeknights or potlucks.
Ingredients
- 3 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 cups enchilada sauce
- 8–10 (8-inch) flour tortillas
Instructions
- Warm tortillas in a dry skillet for 10–20 seconds per side.
- In a bowl, mix shredded chicken, sour cream, half the cheese, onion, garlic, and seasoning.
- Spoon about 1/3 cup filling into each tortilla, roll, and place seam-side down in a greased 9×13-inch baking dish.
- Pour enchilada sauce evenly over the top and sprinkle with remaining cheese.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly; broil on high for 1–2 minutes if desired.
- Let rest for 5 minutes before serving.
Notes
For best results, warm tortillas before filling to prevent tearing. Use a mix of cheeses for better flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican