Cheesy Chicken Enchiladas
One of the tastiest and easiest ways to use leftover pork or chicken. This chessy deilicious dish will be a crowd pleaser that will have everyone asking for more!!
cheesy, leftovers, quick
Leftover pork or chicken
Sharp cheddar cheese (reserve 1 cup)
I use fajita size
Enchilada sauce (reserve 2 OZ)
mild or hot depending on preference
Fresh cilantro (reserve a ½ tbsp)
Preheat oven to 350°
In a bowl, combine the chopped ckicken and/or pork, ½ cup shredded cheddar, 2 oz of enchilada sauce, sour cream, onion, ½ tbsp cilantro, garlic salt and cumin.
Place 8 - 10 flour tortillas on a counter. Spoon the above combined mixture on one side of each tortilla. Making sure to add equal amounts to each.
Then roll each tortilla mixture and place rolled side down in a glass baking dish. Line up each tortilla next to each other.
Finally take the remaining enchilada sauce and pour over the tortillas. Sprinkle the top with the remainder of the shredded cheese, trying to cover each tortilla.
Bake in the oven for 25-30 minutes, or until cheese is melted and sauce is bubbly.
When done, remove from the oven. Let cool before eating, for sauce will be very hot. Sprinkle chopped cilantro on top.
Then serve warm with salsa and/or sour cream.