Cheesy Baked Chicken Enchiladas
Ingredients
Instructions
  1. Preheat the oven to 400.
  2. 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.
  3. 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.)
  4. 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.
  5. Cover the rolled enchiladas with the remaining 2 cups of salsa and sprinkle evenly with cheese.
  6. Bake until the top is golden brown and bubbly, about 30 minutes.
  7. Sprinkle with remaining cilantro and serve with sour cream.

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