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cheesy chicken enchiladas smothered in red sauce and bubbling cheese in a baking dish in a wide horizontal shot, cilantro sprinkled on top, one serving lifted out, warm rustic table, natural light, shallow depth of field, landscape orientation

Cheesy Chicken Enchiladas

Tortillas filled with rotisserie chicken and cheese, then covered with enchilada sauce and baked.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups rotisserie chicken shredded
  • 3 cups cheddar cheese shredded
  • 10 flour tortillas
  • 2 1/2 cups enchilada sauce
  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped

Method
 

  1. Heat oven to 375F. Mix the chicken with 1 1/2 cups cheese and the sour cream.
  2. Spread a little sauce in the bottom of a baking dish.
  3. Fill each tortilla with the chicken mixture, roll up, and place seam-side down.
  4. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
  5. Bake 20 to 25 minutes until bubbly, then top with cilantro.

Notes

Use corn tortillas for a more traditional, gluten-free version.