Cheesy Baked Chicken Enchiladas
In a large bowl, prepare the filling by gently mixing the chicken, onion, all but 2 tablespoons of the cilantro, 1/2 cup of salsa, lime juice, salt, and pepper.
Spread 1/2 cup of salsa over the bottom of a 9×13 baking dish. (Alternately, you could just spritz it with olive oil or cooking spray, which is what Joe did.)
Divide filling evenly among the 8 tortillas, forming it into a strip down the center of each. Roll the tortillas around the filling; place seam-side down in the prepared baking dish.
Cover the rolled enchiladas with the remaining 2 cups of salsa and sprinkle evenly with cheese.
Bake until the top is golden brown and bubbly, about 30 minutes.
Sprinkle with remaining cilantro and serve with sour cream.
© 2010 – 2018, . All rights reserved.