Step 1: Prep Your Ingredients

• Shred the Protein: Whether you’re using chicken, beef, or a vegetarian option, make sure your protein is cooked and shredded. If you’re using rotisserie chicken, this step is quick and easy!
• Warm the Tortillas: Lightly heat your flour or corn tortillas on a dry skillet for about 20 seconds on each side. This prevents them from cracking when you roll them up and makes them more pliable.
• Prepare the Sauce: If you’re using homemade enchilada sauce, have it ready to go. Otherwise, heat your store-bought sauce on low to warm it up, so it’s ready to coat your enchiladas.

Step 2: Assemble the Enchiladas

• Layer the Tortillas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. This prevents the tortillas from sticking.
• Fill and Roll: Take each tortilla and spoon in your protein, followed by a generous sprinkle of cheese and a drizzle of enchilada sauce. Roll up the tortilla tightly and place it seam-side down in the dish. Repeat until the dish is full.

Step 3: Top with Sauce and Cheese

• Cover with Sauce: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-coated.
• Sprinkle the Cheese: Generously sprinkle shredded cheese over the top. If you’re feeling indulgent, use a blend of cheeses for extra creaminess and flavor.

Step 4: Bake to Perfection

• Bake: Place the dish in a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
• Check for Perfection: If the cheese isn’t as melted as you’d like, let it bake for a few extra minutes, but keep an eye on it to avoid overcooking.

Step 5: Garnish and Serve

• Add the Toppings: Once your enchiladas are out of the oven, it’s time to add those mouthwatering toppings. Sprinkle on fresh cilantro, add a dollop of sour cream, and squeeze a lime wedge over the top for that fresh, zesty kick.

Serve and Enjoy: Dish up your enchiladas while they’re hot and enjoy the incredible layers of flavor you’ve just created!