Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup chopped onions
- 1/4 cup chopped fresh cilantro
- 1 cup sour cream
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the corn tortillas on each side until warm.
- Fill each tortilla with shredded chicken and a sprinkle of onions.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour enchilada sauce evenly over the rolled tortillas.
- Sprinkle cheese on top and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes, until heated through and the cheese is melted.
- Remove from oven, let cool for a few minutes, and then garnish with fresh cilantro and a dollop of sour cream.