Baked Chicken Enchiladas

Baked Chicken Enchiladas

These baked chicken enchiladas are not traditional, but they get a 5 out of 6 something good rating at our house. I find it easier to make a pan of enchiladas and bake them instead of serving them individually after dipping the tortillas in the sauce. This way they are all ready at the same time, and we have a good stash of leftovers. I usually make a batch of spicy and a batch of mild to accommodate our different tastes.

Baked Chicken Enchiladas
1 Tablespoon oil
1 onion, minced
1 lb. chicken, cooked and diced
1/2 cup salsa
1 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon cumin
salt and pepper
1 1/2 cups shredded cheese (divided)
8-10 flour tortillas
3 1/2 cups homemade enchilada sauce or 1 28 oz can enchilada sauce

• Heat the oil in a frying pan over medium heat.
• Add the onion and cook until soft, about 4 minutes.
• Add the chicken, salsa, garlic, oregano, cumin, salt, and pepper and cook for 5 minutes.
• Remove the frying pan from the heat and stir in 1/2 cup of the cheese.
• Preheat oven to 350*.
• Oil a 9x13 baking pan and spread 1/2 cup enchilada sauce over the bottom of the pan.
• Fill each tortilla with 1/3 to 1/2 cup of the filling, roll, and place in the pan seam-side down.
• Spread the rest of the enchilada sauce over to completely cover the tortillas in the pan.
• Sprinkle with the remaining cheese.
• Cover with foil and bake for 25 minutes. Remove the foil and bake another 5 minutes.

Notes:  We like flour tortillas, but you could use the traditional corn tortillas, frying them in oil to soften them before filling and rolling. Sometimes we substitute black beans for some of the chicken. To make them dairy free, leave out the cheese.

Question: What is your favorite enchilada filling?