This is my go-to enchilada recipe for when I’m craving something filling and spicy. I love using shredded rotisserie chicken since it’s so easy and flavorful, but you can use any kind of shredded chicken.

Chicken Enchiladas

Prep Time: 20 Minutes Cook Time: 25 minutes

Yield: 10 enchiladas, about 4 servings

Ingredients:

For enchiladas:

• 2 tablespoons olive oil

• 1/2 onion, chopped

• 1 jalapeno, core and seeds removed, diced

• 3 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon garlic powder

• 1 1/2 cups shredded chicken

• 1 19 ounce can enchilada sauce

• 10 corn tortillas

• 1 can refried beans, fat free or regular

• 1 1/2 cup shredded mexican blend cheese

For the Crema:

• 1/4 cup sour cream

• 1 lime, zest and juice

• 1/4 teaspoon ground cumin

Instructions:

1. Preheat oven to 350 degrees F.

2. Prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until onion is starting to soften, about 5 minutes. Add the diced jalapeno and continue cooking for about 2 more minutes. Add the chicken, spices, and salt & pepper. Cook for about 30 seconds, until fragrant. Add about 1/2 cup of the enchilada sauce. Cook until chicken is warmed through. Remove from heat.

3. Pour some of the enchilada sauce on the bottom of a 9 x 13 inch baking dish- enough to lightly coat the bottom, about 1/2 - 3/4 cup.

4. Prepare the enchiladas. Warm the tortillas in the microwave for about 10 seconds so they are flexible. Take one tortilla on a flat surface and spread about 1 tablespoon of refried beans down the center. Add about 1 tablespoon of cheese on top. Then add the chicken filling- a couple tablespoons. Roll the sides of the tortilla in and place the enchilada seam down in the pan. Repeat with the rest of the tortillas.

5. Spread the remaining enchilada sauce on top of the prepared tortillas in the pan. Sprinkle the remaining cheese on top.

6. Bake in the oven for 25 minutes, or until the cheese is bubbly on top.

7. Make the crema: combine sour cream, cumin, lime zest, and lime juice in a small bowl.

8. Drizzle the creama on top of the enchiladas and serve immediately.

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