Chicken Enchiladas

Our family loves Mexican Food. 

In our weekly meal plan, you will see some sort of Mexican dish on there at least once, sometimes twice per week. 

One of my go-to's is my Chicken Enchiladas.

They are easy to make, they serve a crowd & they are delicious!

Here is what you need:

• 4-5 Chicken Breasts, cooked & shredded 

(I cook & shred my chicken using my Instant Pot Shredded Chicken method...so easy! If you don't have an Instant Pot, you can use this method with a Slow Cooker or stove top. You could also use shredded Rotisserie Chicken for this meal)

• 2 cups shredded cheese (I use Cheddar Jack)
• 1 cup Sour Cream
•  Diced Onion
• 1 T minced garlic
• 1 can diced green chilies
• 1 large can Red Enchilada sauce
• 2 t Cumin
• 2 t Chili Powder
• 10 tortillas  (corn or flour)

For the Garnish:

• Chopped Cilantro
• Avocados
• Fresh Salsa
• Olives
• Sour Cream
• Jalapenos

Directions:
Cook & shred (or cube) your chicken. You need 4 cups of chicken. I used my Instant Pot Shredded Chicken that I had in the freezer, so I thawed it in the fridge the night before.
(Or you can boil the chicken to cook it our use your Crock Pot)

On the stove (I actually used the saute function in my Instant Pot for this) Add some olive oil/veg oil and saute the onions & garlic until translucent.

Add 1 1/2  cups of enchilada sauce, 1 can diced green chiles, 1 cup of sour cream, chili powder , cumin & the cooked/shredded chicken to the pot.

Stir it all together & then add 1 cup of shredded cheese

Let it simmer on low for about 5-10 minutes, stirring every couple minutes.

Now, it's time to add the mixture to the tortillas...these are the tortillas that I love & use:

Add a scoopful of the chicken mixture to the tortilla.

Roll & place them in a pan. Before you put them in the pan, add some enchilada sauce to the bottom of the pan.

I made 10 rolled tortillas with this mixture.

Squeeze them in tight!

Then pour the remaining Enchilada sauce over the tortillas.

Spread with a spoon to make sure they are completely covered.

Spinkle 1 cup of cheese over the top.

Then, add chopped cilantro...

I also add some fresh sliced jalapenoes (I don't serve my kids the ones with jalapenoes)

At this point, you could also add the sliced black olives. I HATE sliced black olives, so I "forgot" to add them. Oooops ;)
You could have the black olives as an optional garnish if you are like me & don't like them, but the rest of you family does.
Cover with foil and bake at 325 for 45 minutes.
Then, take off the foil and bake 15 minutes uncovered or until cheese is melted/bubbly.

 YUM. So full of flavor!!

You can serve this after you take it out of the oven.

Our favorite garnishes are sour cream, avocado & more cilantro.

You could also add guacamole or salsa...or black olives.

If you want to stretch this meal even more, you can serve with a side of Mexican rice and/or black beans/refried beans.

This can easily be made the night before and then you can bake it the next day when you are ready to serve it.

I hope you love this meal as much as we do!

 Enjoy!