Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken ((cooked and shredded))
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 2 19 ounce cans enchilada sauce
  • 1 cup cheddar cheese ((shredded, plus extra for topping))
  • fresh cilantro ((optional, garnish))
  • 8 tortillas ((see notes))

Instruction

  • Heat olive oil in a large, deep skillet over medium. Add the shredded chicken, chili powder, cumin, smoked paprika, oregano and one can of the enchilada sauce. Cook to warm through.
  • Stir in the shredded cheese until completely melted and well combined.
  • Divide the mixture among the tortillas. To close, fold in about 1 inch of the tortilla on both the left and right edges, then fold the bottom up. Roll to the top to close.
  • Pour enough enchilada sauce from the second can to coat the bottom of a large baking dish.
  • Place the enchiladas into the dish and pour the remaining enchilada sauce over the top.
  • Sprinkle on extra cheese.
  • Bake for 20-30 minutes, or until the cheese is melted and the enchiladas are hot and bubbly.
  • Garnish with cilantro, if using. Serve with sour cream, queso, sliced jalapeno peppers, and/or salsa, if desired.