Enchilada

Ingredients

• 8 tortillas corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 2 cups enchilada sauce (or tomato sauce)
• 2 cups cooked chicken (shredded) or black beans
• 1 medium onion
• 2 cups lettuce
• 2 cups tortilla chips
• 1 tbsp olive oil

Instructions

1. 1

   Preheat oven to 375°F. Warm the 8 tortillas in a dry skillet for 30 seconds per side until pliable.

2. 2

   In a bowl, mix 1 cup of the cheese with the 2 cups chicken or beans and 1/4 cup of the sauce. Set aside.

3. 3

   Spread 1/2 cup of the sauce in a 9x13-inch baking dish. Fill each tortilla with the cheese mixture, roll tightly, and place seam-side down in the dish.

4. 4

   Pour the remaining 1 1/2 cups sauce over the rolled tortillas, spreading to cover. Sprinkle the remaining 1 cup cheese on top.

5. 5

   Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.

6. 6

   While baking, thinly slice the 1 onion and shred the 2 cups lettuce. Toss with the 1 tbsp olive oil and a pinch of salt.

7. 7

   Serve the hot enchiladas topped with the lettuce-onion mixture, with the 2 cups chips on the side.

Tools you’ll need

• 9x13-inch baking dish
• skillet
• mixing bowl
• knife
• cutting board

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