These Shredded Chicken Enchiladas are a quick weeknight recipe loaded with flavor. Corn tortillas are filled with shredded chicken and cheese, covered in a homemade enchilada sauce, and then baked until bubbling.
Oil | Flour | Chili Powder | Cumin | Garlic Powder | Paprika | Oregano | Nutmeg | Salt | Pepper | Tomato Paste | Chicken Broth | Chicken | Corn Tortillas | Coconut Oil | Salsa | Shredded Cheese | Cilantro | Avocado | Sour Cream
Preheat oven to 350˚ Prepare the enchilada sauce. Pour 1/2 of the sauce into a baking dish. Cook the tortillas with coconut oil for 1-2 minutes per side.
Fill each tortilla with shredded chicken, cheese, and then salsa. Fold each side over and place the tortilla seam side down in the prepared baking dish.
Pour the remaining sauce over the tortillas and top with cheese. Bake for 20-25 minutes. Sit for 5 minutes before serving.