Enchiladas

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Enchiladas 


1 ½ cups cooked shredded chicken (or beef)

2 cups easy enchilada sauce divided

8 corn or flour tortillas

2 ½ cups shredded Mexican blend cheese


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For chicken: (what I used to season)

1 tablespoon Taco seasoning 

½ teaspoon slap ya mama seasoning

A shake of black pepper



For beef: (what I used to season)

1 teaspoon slap ya mama seasoning 

1 teaspoon black pepper

1 teaspoon oregano

½ teaspoon red pepper flakes

¼ teaspoon chili powder

1 ½ teaspoons ground cumin

½ tablespoon taco seasoning 


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Toppings:

Chopped jalapenos

Diced onions

Chopped cilantro 

Shredded lettuce

Sour cream


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Preheat your oven to 350°F. In a large bowl, combine the shredded chicken (or beef) ¼ cup enchilada sauce. Mix together. 



If you are using corn tortillas, wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute. Flipping them halfway through until all of them are warm. 


If you are using flour tortillas, microwave the tortillas on a plate for 1 minute, flipping halfway through until all of them are warm. 


Next lay out your tortillas, fill the center with your shredded chicken (or beef) and cheese. Roll the tortillas tightly and place them into a baking dish seam side down. 


Once the dish is filled, add in the rest of your enchilada sauce over the tortillas. Top with cheese and bake for 20 minutes or until the cheese is melted and bubbly. Once done, top with your toppings and serve.


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