Chicken Enchiladas with Folded Cheese

Inspired by the Rose family on the epic Schitt’s Creek series, these chicken enchiladas call for folding in the cheese — “You just fold it in, David” — and remembering the late, great Catherine O’Hara with every bite.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cooked chicken
• 1 1/2 cups enchilada sauce
• 1 cup melty cheese, such as queso blanco
• 8 flour tortillas
• 2 cups cheddar cheese, shredded
• 1/2 cup sour cream

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes.
3. Add garlic, chili powder, cumin, salt, and black pepper to the skillet. Cook for an additional 1 minute.
4. Stir in shredded chicken and 1/2 cup of enchilada sauce.
5. Fold in the queso blanco. Mix well and heat through, then remove from heat.
6. Warm tortillas slightly in a microwave or on a stovetop to make them pliable.
7. Spread a spoonful of enchilada sauce in a 9×13 inch baking dish.
8. Spoon a portion of the chicken mixture onto each tortilla, top with shredded cheese, and roll up. Place seam-side down in the baking dish.
9. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
10. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly.
11. Serve hot with a dollop of sour cream on top.

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