Use up your leftover chicken in a pan of cheesy, saucy enchiladas. They’re great for dinner and can be frozen for future meals. You can really do this with any meat (beef / steak)
Ingredients:
- Shredded cooked chicken
- 8-10 small tortillas (corn or flour)
- 1 can (10 oz) enchilada sauce (or make your own)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup chopped onions (optional)
- 1/4 cup chopped cilantro
- Sour cream, avocado, or salsa for topping
Instructions:
- Preheat oven to 350°F (175°C). Spread a small amount of enchilada sauce on the bottom of a baking dish.
- In a bowl, mix the chicken, half the cheese, and onions if using.
- Spoon some chicken mixture onto each tortilla, roll it up, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, until cheese is melted and bubbly. Top with cilantro, sour cream, or avocado before serving.