Chicken Enchiladas
serves 4-6 (12 enchiladas)

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Chicken Enchiladas
These simple yet very flavorful chicken enchiladas have a nice chicken and cilantro filling. They are complimented with a homemade, not-to-spicy, enchilada sauce. Homemade is much better than canned.
2 cups cooked, shredded chicken
2 cups shredded cheddar or colby jack cheese (divided)
1/4 cup chopped fresh cilantro
12 corn tortillas
enchilada sauce
olives, avocado, sour cream (optional garnish)
  1. Make my easy enchilada sauce.
  2. Pre-heat oven to 350 degrees.
  3. In a medium size bowl, combine the cooked shredded chicken, 1 cup grated cheese and the cilantro. Mix well
  4. Pour 1/2 cup enchilada sauce in the bottom of a baking 9x11 dish.
  5. Wrap 3 corn tortillas in a damp paper towel, place in the microwave and cook 30 seconds on high.
  6. Separate the tortillas right away, place 1/12 chicken mixture down the middle of each tortilla and roll it up.
  7. Place the seam side down on the sauce in the baking dish.
  8. Repeat steps 5-7 until all tortillas have been filled and rolled.
  9. Evenly pour the rest of the enchilada sauce over the rolled tortillas. Top with the remaining 1 cup grated cheese.
  10. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes.
  11. Top with olives, avocado and/or sour cream.
6 servings without sauce:
Calories 327, Fat 15.7, Cholesterol 75mg, Sodium 285mg
Carbohydrates 21.9g, Fiber 3.0g, Sugars 0.6g, Protein 25.6g