Chicken Enchiladas Recipe

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  3 cup Chicken Breast, Grilled
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  0.5 tsp Cumin, Ground
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  0.5 tsp Garlic powder
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  0.3 tsp ¼ tsp salt ($0.02)
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  4 oz Green Chiles, Canned, Diced
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  8 Flour Tortillas(360g)
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  2.5 cup Mexican Blend Cheese

Instructions

1. 1Shred the cooked chicken breast and place in a large bowl. Add the ground cumin, garlic powder, and salt; mix until combined. Stir in the diced green chiles and ¾ cup of the shredded Mexican blend cheese until evenly distributed.
2. 2Warm the flour tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable and warm, then transfer to a plate and cover with a clean towel to keep warm.
3. 3Preheat the oven to 350°F.
4. 4Spread ½ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
5. 5Fill each warm tortilla with ¼–⅓ cup of the chicken filling, roll tightly to close, and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged in a single layer.
6. 6Pour the remaining enchilada sauce evenly over the rolled tortillas, then top with the remaining shredded Mexican blend cheese.
7. 7Bake at 350°F for 20–25 minutes until the cheese is completely melted and the sauce is bubbling around the edges.
8. 8Remove from the oven and let rest for 2–3 minutes. Divide evenly into 4 airtight containers while hot.