Chicken Enchiladas

DinnerOven45 minServes 5

Ingredients

• 3 cups cooked chicken, shredded
• 10 tortillas
• 2 1/2 cups red enchilada sauce or salsa
• 2 cups shredded cheese
• 1/2 cup sour cream

Amounts are scaled from the original 5 servings; cooking times may change for bigger batches.

Steps

1. Heat the oven to 375°F.
2. Mix the chicken with 1/2 cup sauce and half the cheese.
3. Fill and roll the tortillas, set seam-side down in a sauced baking dish, and cover with the rest of the sauce and cheese.
4. Bake 20-25 minutes until bubbling and hot in the center (165°F). Serve with sour cream.

Swaps

• Plain yogurt (Greek works best) can stand in for sour cream.
• Half-and-half or whole milk can replace cream; the sauce will be a little thinner, so simmer it a bit longer and do not boil hard.
• Turkey works the same way as chicken; cook both to 165°F.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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