Chicken Enchiladas Rojas

Ingredients

• 8 oz Cooked chicken breast, shredded
• 6 count Corn tortillas
• 1.5 cups Red enchilada sauce
• 1 cup Shredded Monterey Jack cheese
• 0.5 cup Diced onion
• 2 tbsp Vegetable oil
• 0.25 cup Sour cream(optional)
• 2 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Shred the cooked chicken and dice the onion (about 10 minutes).

2. 2

   Heat the oil in a small skillet and briefly fry each tortilla for 10-15 seconds per side until pliable; drain on paper towels (about 10 minutes).

3. 3

   Mix the shredded chicken with half the onion and 1/2 cup of the enchilada sauce. Spoon about 2 tablespoons of filling onto each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in a baking dish (about 5 minutes).

4. 4

   Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Bake for 25-30 minutes until bubbly and lightly browned.

5. 5

   Rest for 5 minutes, then garnish with sour cream, cilantro, and the remaining diced onion before serving.