Chicken Enchiladas

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I want to eat pretty much everything on ♥Love Deliciousness♥. This is my first recipe from her collection.


2 boneless skinless chicken breasts, cooked and shredded
1 1/2 cups shredded cheese (we used Mexican blend)

3/4 cup sour cream
4 (8-inch) flour tortillas
Chicken seasoning to taste (I used Montreal Chicken, my favorite)
1 cup salsa

Green onions for garnish (I skipped)


1. Preheat oven to 350 degrees. Spray an 8×8 baking dish with nonstick cooking spray.
2. Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; sprinkle in chicken seasoning. Mix well to combine.
3. Place the tortillas on your work surface. Spoon 1/4 of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish.
4. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 30 minutes.
5. Remove the foil and sprinkle the enchiladas with the remaining grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes.
6. Top with green onions or anything else you like. Serve hot.

I was rushing when making these & didn’t make them “wet” enough (i.e. not enough salsa & cheese on the top). Otherwise, they were great.

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