Chicken Enchiladas

Ingredients

• *2 lbs Boneless skinless chicken breasts
• *12 tortillas Corn tortillas
• *2 10oz cans Red enchilada sauce
• *2 cups Shredded Mexican cheese blend
• *1 cup Sour cream
• *1 medium Onion (diced)
• *0.25 cup Cilantro (fresh)
• *2 tablespoons Lime juice
• *1 teaspoon Cumin
• *1 teaspoon Salt and pepper
• *1 cup Chicken broth

Instructions

1. 1Boil chicken breasts in salted water for 15-20 minutes until fully cooked. Remove and shred with two forks.
2. 2Mix shredded chicken with sour cream, diced onion, cilantro, lime juice, cumin, salt, and pepper.
3. 3Preheat oven to 350°F (175°C).
4. 4Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
5. 5Warm tortillas to make them pliable. Fill each tortilla with about 3 tablespoons of chicken mixture.
6. 6Roll each tortilla tightly and place seam-side down in the baking dish.
7. 7Pour remaining enchilada sauce over the rolled tortillas.
8. 8Sprinkle shredded cheese evenly over the top.
9. 9Bake for 30-35 minutes until bubbly and cheese is melted.
10. 10Let cool for 5 minutes before serving.

How to Freeze

Cool completely, cover tightly with plastic wrap and foil, and freeze. Freeze for up to 2 months.

Reheating Instructions

Thaw overnight in the refrigerator. Bake covered in a 350°F oven for 25-30 minutes until heated through. Remove cover for the last 5 minutes to warm the cheese.

Nutrition Information

Dietary Information

No common allergens detected.