⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 2 cups, shredded Roasted chicken
• 1/2 medium, chopped Onion
• 2 cloves, minced Garlic
• 1 tablespoon Olive oil
• 1 1/2 cups Enchilada sauce
• 6 (6-inch) Flour tortillas

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is super important for perfectly cooked enchiladas, trust me!
2. Roast the chicken: If you're using a whole roasted chicken, I recommend buying one pre-roasted from the store. It saves you tons of time. But hey, if you're feeling ambitious, you can roast one yourself. Just make sure it's cooked through – no pink parts allowed! Once it's cooled, shred the chicken into bite-sized pieces. Don't worry about being too precise; it's all going to get mixed up later.
3. Make the filling: Heat a large skillet over medium heat. Add about 1 tablespoon of olive oil (or your favorite cooking oil – I like avocado oil). Add a chopped onion and two cloves of minced garlic. Sauté until softened – roughly 5 minutes, or until the onion is translucent and fragrant. You can add a tiny pinch of salt and pepper now to get those flavors building.
4. Add the chicken: Now, toss in your shredded chicken and cook for another 3-5 minutes, just to heat it through and let it mingle with those lovely onion and garlic flavors. Mmm!
5. Warm the tortillas: This is a game-changer. Quickly warm your flour tortillas either in a dry skillet or microwave to make them more pliable. Nobody wants a hard, cracking tortilla in their enchilada!
6. Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. This prevents sticking and adds extra flavor. Then, take a warmed tortilla and add about 1/4 cup of the chicken mixture to the center. Roll it up tightly, tucking in the sides to prevent spills, and place it seam-down in the baking dish. Repeat with the rest of the tortillas.
7. Cover with sauce and bake: Once all the enchiladas are nestled in, pour the rest of the enchilada sauce over them, ensuring they are fully coated. It's like giving them a warm hug of deliciousness. Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the tortillas are golden brown.
8. Garnish and serve: Once out of the oven, let the enchiladas cool slightly. Garnish with some chopped cilantro (or your favorite herb – parsley would also work!) and serve immediately. Oh, and don't forget the sour cream...or guacamole...or both! :)

📝 Notes

• For extra flavor, add 1/4 cup of your favorite salsa to the chicken filling!
• Don't overbake the tortillas. If they start to look too dark, cover the dish loosely with aluminum foil and continue baking.
• Make sure to shred the chicken evenly for even distribution in the filling. Use a pre-roasted chicken from the store to save time.