CHICKEN & CHEESE
This is one of my all-time favorite Mexican casserole recipes. Each tortilla is filled with a generous amount of shredded chicken breast, smothered with garlic-infused enchilada sauce, and topped with more cheddar cheese.
Garlic | Enchilada Sauce Salt & Pepper | Chicken Breast Shredded Cheese | Tortillas Cilantro
Preheat oven to 425 degrees. Pour enchilada sauce into a deep skillet with minced garlic. Add Chicken and cook Shred the chicken 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.
Assemble the enchiladas by spooning a heaping the chicken mixture along the center of the tortilla. Roll the tortilla around the filling. Repeat with remaining tortillas.
Bake uncovered for 8-10 minutes Reduce the oven temperature to 400 degrees. Pour rest of the sauce on then bake for 20 min
"These enchiladas are drool-worthy! … it’s seriously amazing!!