This recipe for chicken enchiladas with flour tortillas makes 4 enchiladas, filled with seasoned chicken in a creamy cheesy filling, rolled and topped with salsa and cheese then baked until golden and crispy on the outside. A delicious dinner for 2-4 people made easy!
Preheat oven to 350° F. Grease an 8×8 baking dish with nonstick cooking spray and set aside..
To a large bowl, add the shredded chicken, half of the grated cheese, sour cream, and onion; sprinkle in taco seasoning. Mix well to combine.
Lay out a tortillas and spoon 1/4 of the chicken mixture across the center. Repeat for the other three. Roll them up to close and place, seam side down, into the prepared baking dish.
Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 30 minutes.
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.
Top with cilantro, green onions, salsa, guacamole, sour cream, or anything else you like.
Notes
Montreal chicken seasoning can be used in place of taco seasoning.For heat, add diced jalapenos or a can of RoTel to the chicken mixture. Additionally, pepper jack can be used in place of monterey jack.Store leftovers covered in the fridge for up to 3 days.