In honor of Cinco de Mayo, I made enchiladas last night and wanted to share the recipe because it's so easy.
Prep Time: 30 min - 1 hour depending on how you cook the chicken
Cook Time: 20-25 min
Makes: 14 enchiladas
2 large chicken breasts
8 oz sour cream + more for serving
2 cans enchilada sauce (note: I use one hot and one regular)
2 packs shredded cheese (note: I use monterrey jack and sharp cheddar)
1 medium white onion, diced
14 small flour tortillas
Boil or bake chicken until cooked. Let cool for 5 minutes or until okay to touch, then shred the chicken with two forks or using a hand mixer. Add in sour cream, one can of enchilada sauce (or half of each can if you're using different heat levels), onion, and monterrey jack cheese. Mix together. Fill tortillas with filling, roll up to close, and place seam side down in a greased pan. Cover the enchiladas with the remaining enchilada sauce and sharp cheddar. Bake 20-25 minutes or until cheese is thoroughly melted. Serve hot with sour cream.
These enchiladas really are fool proof. Cooking and shredding the chicken takes the longest, so I usually do that in advance and throw it all together when I'm ready to make dinner. I serve 2 enchiladas per person. If you're making for a crowd, this will be enough for around 7 people, but it's probably best to service a side dish as well like rice and beans or fiesta corn depending on how hungry your crowd will be.