Chicken Enchilada Recipe

This chicken enchilada recipe is a hit at our house. It's a perfect blend of simple ingredients for the kids but savory flavor to satisfy the adults. It's also a great way to use leftover chicken.

The kids can help combine and mix the ingredients and even roll up the enchiladas.

Ingredients:

4 cups Diced Chicken (approx. 3 large chicken breasts, or any skinless leftover chicken)

2 cups Mexican Cheese Blend, divided

1 medium Red Onion, finely diced

1 16 oz. jar Enchilada Sauce, divided

8 10-inch Whole Wheat Tortillas, or whatever size and amount you prefer. Just divide the filling accordingly.

2 sprigs chopped fresh Cilantro, or 1 tsp. cilantro flakes

Preheat oven to 400.

Coat a 9"x13" baking pan with non-stick cooking spray.

In a large bowl combine the chicken, onion, 1 cup cheese, 3/4 cup enchilada sauce and cilantro and mix well.

Divide the mixture evenly and spoon into center of each tortilla.

Tightly roll the tortillas so mixture squeezes out to fill the length of the roll, and place seam side down in the baking dish.

Top with remaining enchilada sauce and sprinkle with the remaining cheese.

Bake for 12-15 minutes or until the cheese is melted and the enchiladas are heated thoroughly.

If there is someone in your family that loves their food hot, just separate out their portion before baking and top with medium or hot enchilada sauce, or let them be daring and garnish their portion with sliced jalapeno peppers.

Try this Vanilla Berry Parfait as the perfect cool finish to this savory supper.

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SBI!