5 Ingredient Chicken Enchiladas

Ingredient List

1 package of tortillas. 8-10 inch.

20-30 ounces of your preferred salsa. I used Salsa Verde.

1 cup of sour cream for the filling. More for garnish.

2 cups of shredded chicken. Rotisserie works great!

2-3 cups of shredded Mexican cheese. 1 1/2 cup for the filling and some for the top.

Cilantro or green onions for topping (both optional).

Step 1

Grease a baking dish

Step 2

In a large skillet, on medium heat, pour 20 ounces of your favorite salsa into the pan. I used Salsa Verde but you can use whatever you have on hand. Add 1 cup of sour cream and stir to combine. Once combined, reserve 1 cup of sauce and set aside.

Step 3

Add 2 cups of shredded chicken and stir.
Add 1 1/2 cups of shredded Mexican cheese and stir. Save some cheese to top the enchiladas.

Pro Tip: To avoid soggy enchiladas, you can do the following: 1. Ensure you do not put more than the recommended amount of salsa in the bottom of your baking dish or if you want to go one step further, you can quickly pan-fry your tortillas on each side until they’re a little brown but still pliable. As long as you don’t over-sauce, your enchiladas will be fine!

Step 4

Pour 1/2 cup of the reserved salsa and sour cream and pour in the bottom of the pan.

Step 5

Take a tortilla, add the chicken and cheese filling. Roll tortilla and put in the baking dish seam side down. Continue until pan is full. Use a second dish if you have leftover tortillas and filling. You can also freeze them!

Step 6

Pour the remaining salsa and sour cream reserve over the enchiladas. Sprinkle with cheese and cilantro (optional).

Step 7

Cover baking dish with foil and bake at 375 degrees for 20 minutes. Remember cooking times vary by oven. At 20 minutes, remove foil and cook for an additional 15-20 minutes or until perfectly browned.

Serve as is or add guacamole, sour cream and additional salsa! Enjoy!