Cheesy Chicken Enchiladas

Loaded with chicken and cheese, these EASY Cheesy Chicken Enchiladas come out of the oven with a slight crunch, which makes them a little extra special.

Ingredients

2 cloves garlic, minced

3 cans (3 cups) enchilada sauce

salt

ground black pepper

2 boneless, skinless chicken breasts

2 cups shredded cheddar jack cheese

8 flour tortillas

cooking spray

1/2 cup fresh cilantro, roughly chopped (optional)

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Instructions

Preheat oven to 425 degrees.

Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.

Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).

Lightly coat the bottom of a 9-inch x 13-inch baking dish with cooking spray and set aside.

Add chicken, 3/4 cup reserved enchilada sauce, and 1 cup cheese to a large bowl. Add cilantro (if desired) and stir gently to combine.

Warm the tortillas wrapped in a damp cloth or paper towel in the microwave on high for 20-30 seconds. Assemble the enchiladas by spooning a heaping 1/3 cup of the chicken mixture along the center of the tortilla. Roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Brush the tops of the enchiladas with a small amount of olive oil. Place the dish into the oven and bake uncovered for 8-10 minutes or until the tortillas begin to turn golden.

FULL RECIPE

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