Baked Enchiladas
Ingredients:
– **2 cups cooked chicken, shredded**
– **1 cup shredded cheese (cheddar, Monterey Jack, or a blend)**
– **1 can (10 oz) enchilada sauce**
– **1/2 cup sour cream**
– **1/4 cup chopped cilantro, plus extra for garnish**
– **8 large flour tortillas**
– **1 small onion, finely chopped**
– **1 clove garlic, minced**
– **1 tsp cumin**
– **1 tsp chili powder**
– **Salt and pepper to taste**
– **1 lime, cut into wedges (for serving)**
– **Cherry tomatoes, halved (for serving)**
Instructions:
1. **Preheat Oven**: Preheat your oven to 375°F (190°C).
2. **Prepare Filling**:
– In a large bowl, mix the shredded chicken with 1/2 cup of shredded cheese, half of the enchilada sauce, sour cream, chopped cilantro, chopped onion, minced garlic, cumin, chili powder, salt, and pepper.
3. **Assemble Enchiladas**:
– Lay out the tortillas on a flat surface. Divide the chicken mixture evenly among the tortillas, placing it in the center of each.
– Roll up the tortillas and place them seam-side down in a greased baking dish.
4. **Add Sauce and Cheese**:
– Pour the remaining enchilada sauce over the rolled tortillas.
– Sprinkle the remaining shredded cheese over the top.
5. **Bake**:
– Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are golden brown.
6. **Garnish and Serve**:
– Remove from the oven and let cool for a few minutes.
– Garnish with extra chopped cilantro.
– Serve with lime wedges and cherry tomato halves on the side.
Enjoy your homemade baked enchiladas!
