Enchilada Pan

This is a quick and easy way to feed a family that is hungry. The chicken and cheese inside these enchiladas are very tasty, and they are covered in enchilada sauce and baked until they are done. They're liked by everyone!

Ingredients:

• 8 flour tortillas
• 2 cups cooked chicken, shredded
• 1 cup grated cheddar cheese
• 1 cup grated Monterey Jack cheese
• 1 can 14 oz enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/4 cup sliced black olives
• 1/4 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

Preheat your oven to 375F 190C

In a large bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, sour cream, green onions, black olives, diced tomatoes, cilantro, ground cumin, and chili powder

Season with salt and pepper to taste

Mix everything until well combined

Take each flour tortilla and spoon the chicken mixture onto the center

Roll up the tortilla tightly and place it seam-side down in a greased baking dish

Pour the enchilada sauce over the rolled tortillas, spreading it evenly

Sprinkle the remaining cheese on top

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown

Remove from the oven and let it cool for a few minutes before serving

Garnish with additional cilantro if desired, and serve hot