Cheesy Chicken Enchiladas
Use your favorite cheese for this awesome Mexican inspired dish.
- 2 tbsp Olive OIl
- 2 Chicken Breasts
- 2 Garlic Cloves Minced
- 3 cups Enchilada Sauce
- 8 Flour Tortillas
- 1 cup Shredded Cheese
In a skillet or a pan, heat 2 tbsp olive oil and sear chicken breasts on both sides, salt and pepper to taste.
Add the minced garlic cloves and spread evenly over skillet, then add the enchilada sauce. Bring to a boil and simmer until chicken is fully cooked. Take off heat and shred chicken.
Pour half of the cooked enchilada sauce into a baking pan.
Roll chicken and shredded cheese in flour tortilla to create about 6-8 enchiladas. Place on top of sauce in baking pan.
Brush oil on top of enchilada and coat with more cooked enchilada sauce. Then top with cheese.
Bake at 425 degrees Fahrenheit uncovered.
Set aside for 10-15 minutes before serving. Garnish with cilantro.