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!!
Servings: 4 people
Ingredients
- 2 cups Leftover pork or chicken chopped
- 1½ cups Sharp cheddar cheese (reserve 1 cup) shredded
- 8-10 Flour tortillas I use fajita size
- 10 ounces Enchilada sauce (reserve 2 OZ) mild or hot depending on preference
- 2 tbsp Sour cream
- 1 small Onion finely chopped
- 1 tbsp Fresh cilantro (reserve a ½ tbsp) chopped
- ¼ tsp Garlic salt
- pinch Cumin
Instructions
- 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.