Chicken Enchiladas

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb boneless skinless chicken breasts
• 10 flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 can red enchilada sauce
• 1 tsp cumin
• 1 tsp garlic powder
• sour cream for serving

Directions

1. Boil chicken breasts in salted water for about 20 minutes until cooked through, then shred with two forks and season with cumin and garlic powder.
2. Preheat oven to 375°F and spread a thin layer of enchilada sauce across the bottom of a 9x13 baking dish.
3. Lay a tortilla flat, add a scoop of shredded chicken and a sprinkle of cheese down the center, roll it up tightly, and place it seam-side down in the dish. Repeat with remaining tortillas.
4. Pour remaining enchilada sauce evenly over the rolled tortillas, then top with the rest of the shredded cheese.
5. Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbly around the edges.
6. Serve hot with a dollop of sour cream on top.

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