Cinco de Mayo is in a few days! Celebrate by making a Mexican staple, chicken enchiladas.
- 2 cups of shredded Monterey jack and cheddar cheese
- 2 cups of cooked and shredded chicken breast
- 1 large diced white onion
- green chili
To make, preheat your oven to 350 and spray a 9 x 13 pan with cooking oil. In a large bowl combine your cheese, diced onion, shredded chicken, and some green chili for a kick.
Assemble your enchiladas by placing a spoonful of the filling in the center of a corn tortilla. Roll up the tortilla and you’ve got an enchilada!
Place open side down in the pan and repeat. Once your pan is filled, pour over enchilada sauce and top with more cheese. Cover with aluminum and cook in the oven for 20 minutes.
Cool and serve with pico de gallo or sour cream.