Mexican Enchiladas: Cheesy Bliss

 

Mexican Enchiladas: Cheesy Bliss

Ingredients:

• 8-10 corn tortillas
• 2 cups cooked chicken (shredded)
• 1 small onion, chopped
• 1 can (14 ounces) red or green enchilada sauce
• 2 cups shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream, for serving
• Sliced black olives, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat a bit of oil over medium-high heat. Add the chopped onion and sauté until it becomes soft and translucent.
3. Stir in the cooked shredded chicken and 1/2 cup of the enchilada sauce. Cook for a few minutes until heated through.
4. Warm the corn tortillas in a damp paper towel in the microwave for about 30 seconds to make them pliable.
5. Fill each tortilla with a spoonful of the chicken mixture and a sprinkle of shredded cheese. Roll them up and place them seam side down in a greased baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas.
7. Sprinkle the remaining shredded cheese over the top.
8. Bake in the preheated oven for about 20-25 minutes, until the enchiladas are heated through and the cheese is bubbly and golden.
9. Garnish with chopped cilantro and sliced black olives if desired.