Enchiladas are one of those foods everyone seems to make just a little bit differently, and there are countless ways of making them taste delicious. After wading through a long list of enchilada recipes, I finally settled on this one, taking inspiration from multiple sources. Hopefully you like them too!
1 Tbsp oil
1 chicken breast
1 tsp Montreal Chicken Seasoning Mix
Dash of cayenne pepper
1 can (10.75 oz) cream of chicken soup
1/2 cup sour cream
1 1/2 cups cheddar cheese, shredded
8-10 large flour tortillas
1 small can green enchilada sauce (or choose red to mix things up)
1. Heat oil over medium heat in a skillet. Cook chicken breast, sprinkling with Montreal Chicken seasoning and cayenne pepper until cooked through. Preheat oven to 350 degrees (F).
2. Remove chicken from heat and shred with two forks in a medium-sized mixing bowl. Add cream of chicken soup, sour cream, and 1 cup of the cheddar cheese. Mix well.
3. Prepare a 9x13 baking dish by either coating lightly with cooking spray or by spreading enough enchilada sauce to just cover the bottom of the entire dish.
4. Warm tortillas in the microwave (I usually do about three tortillas at a time for about 15 seconds, fill those three, then warm the next three. This way they stay warm enough to roll without cracking). Spoon about 1/4 cup of the chicken filling onto each tortilla and roll the tortilla up into a roll.
5. Place enchilada rolls into the baking dish and cover with remaining enchilada sauce. Any spots you leave without enchilada sauce will get crispy, so be sure to spread it evenly. A basting brush helps with this.
6. Cover and bake at 350 degrees for approximately 25 minutes or until bubbly. Uncover and sprinkle with remaining 1/2 cup of cheddar cheese. Bake for 5 more minutes or until cheese is melted.
7. Serve, and revel in the deliciousness.