Name: Classic Mexican Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 10 pieces corn tortillas; 2 cups cooked chicken, shredded; 2 cups red enchilada sauce; 2 cups shredded cheese (cheddar or Monterey Jack); 1 whole onion, diced; 0.5 cups cilantro, chopped; 0.5 cups sour cream; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp pepper

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
corn tortillas	10 pieces	6	0g	1g	0g
cooked chicken, shredded	2 cups	117	18g	0g	5g
red enchilada sauce	2 cups	48	2g	10g	0g
shredded cheese (cheddar or Monterey Jack)	2 cups	168	12g	1g	13g
onion, diced	1 whole	11	0g	3g	0g
cilantro, chopped	0.5 cups	1	0g	0g	0g
sour cream	0.5 cups	57	1g	1g	6g
olive oil	1 tbsp	31	0g	0g	4g
salt	1 tsp	0	0g	0g	0g
pepper	0.5 tsp	1	0g	0g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
corn tortillas	10 pieces	6	0g	1g	0g
cooked chicken, shredded	2 cups	117	18g	0g	5g
red enchilada sauce	2 cups	48	2g	10g	0g
shredded cheese (cheddar or Monterey Jack)	2 cups	168	12g	1g	13g
onion, diced	1 whole	11	0g	3g	0g
cilantro, chopped	0.5 cups	1	0g	0g	0g
sour cream	0.5 cups	57	1g	1g	6g
olive oil	1 tbsp	31	0g	0g	4g
salt	1 tsp	0	0g	0g	0g
pepper	0.5 tsp	1	0g	0g	0g

Directions

Step 1
Preheat oven to 350°F (175°C).
Step 2
In a skillet, heat olive oil and sauté diced onion until translucent.
Step 3
Add shredded chicken, salt, and pepper to the skillet. Mix well and heat through for another 5 minutes.
Step 4
Warm tortillas in a dry skillet for a few seconds on each side. Fill each tortilla with chicken mixture, roll them up, and place in a baking dish.
Step 5
Pour enchilada sauce over rolled tortillas and sprinkle cheese on top.
Step 6
Bake in the preheated oven for 20-25 minutes until cheese is bubbly.
Step 7
Garnish with chopped cilantro and serve with sour cream.