Simple homemade enchiladas made with chicken and cheese, and a homemade enchilada sauce.
Preheat the oven to 350F.
Spread 1/2 cup of enchilada sauce in the bottom of a 13x9 baking dish (my dish, pictured, is a bit smaller than 13x9).
Spread 1 tablespoon of enchilada sauce over each flour tortilla. Divide the 2 1/2 cups of chicken and 1 cup of cheese evenly amongst the 6 flour tortillas--sprinkling the ingredients down the center of the tortillas. You could probably increase this amount to 8 tortillas, if needed. I use Rudi's Spelt Tortillas which come in packages of 6.
Tuck two sides of the tortilla over the filling (the sides nearest the filling), and then roll up the tortilla snuggly. Place the wrapped enchiladas seam side down in the baking dish.
Pour the remaining enchilada sauce (about 1/2 cup) down the center of the enchiladas, leaving the ends exposed. Sprinkle the remaining 1/2 cup of cheese over the enchiladas.
Bake the enchiladas, uncovered, for 20-25 minutes, until the cheese is fully melted.
Sprinkle the enchiladas with sliced green onions and chopped cilantro (optional). Serve warm.
*You'll need to cook and shred the chicken in advance. To do this, I usually use the meat from a whole chicken--slow cooker method or oven method. Another option is to cook two chicken breasts (about 1 pound of chicken breasts). Sprinkle the breasts with salt and pepper and bake them in a 400F oven, in an oven-safe baking dish, for 25 minutes.
Recipe by Live Simply | https://livesimply.me/easy-chicken-enchiladas-homemade-enchilada-sauce/