Cheesy Chicken Enchiladas

Every year we host Cinco de Mayo at our house. My sister in law comes over and makes her super unhealthy fried tacos, which are so greasy but oh, so good. We just found out that she'll be in Florida this year, and I'm pretty sure Jason's heart broke into a million pieces. He so looks forward to those tacos each year! It's been a long while since I've shared one of my own recipes, and with Cinco de Mayo right around the corner, I thought it would be a great time to share my favorite Cheesy Chicken Enchilada recipe. It's the next best thing to those tacos anyway.

Ingredients

2 cups shredded, cooked chicken
1 cup shredded Mexican blen cheese
2 cups shredded cheddar cheese
1/2 teaspoon chili powder
1/4 teaspoon salt
2 tortillas (we use flour tortillas, but corn can be used as well)
1 19 ounce can red enchilada sauce
3/4 cup half and half

Directions

Heat oven to 350 degrees

In a large bowl, combine shredded chicken, Mexican cheese, 1 cup cheddar cheese, chili powder and salt 

Whisk enchilada sauce with half and half in a separate bowl. Spread 1/2 cup of the sauce over the bottom of a 13x9 inch baking dish

Dip one side of a tortilla in remaining sauce mixture. Spoon about 1/4 cup of the chicken mixture down the center of the dipped tortilla. Roll up tortilla to enclose the filling. Place seam side down in dish. Repeat until all tortillas are filled and placed in dish. Pour remaining sauce mixture over enchiladas, then top with remaining cheddar shreds. If desired, top with freshly chopped parsley or cilantro.

Cover dish with foil and bake at 350 degrees for 15 minutes. Remove foil, and bake uncovered another 10 minutes, or until cheese is melted. 

Do you celebrate Cinco de Mayo? What will you be serving to celebrate this year?