Chicken Enchiladas
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Category
Main Course
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Cusine
Mexican
What do you need?
How to make?
Ingredients
2 1/2 cups homemade enchilada sauce, recipe link in notes below
14 corn tortillas
3 1/2 cups cooked shredded chicken*
1 1/2 cups
1 1/2 cups shredded monterey jack cheese
Directions
Preheat oven to 400 degrees. Spray two casserole dishes with non-stick cooking spray. Spread 3 Tbsp of the enchilada sauce in each dish. Heat an electric griddle over moderately high heat. Once heated, add tortillas then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas . Toss cheeses together. Set aside about 2/3 of it for topping. Working with about 5 tortillas at a time, spread about 1/4 cup chicken in a row across each tortilla add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce. Roll enchiladas up then transfer to prepared baking dish . Repeat with remaining ingredients. Drizzle with filled tortillas with remaining enchilada sauce . Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 minutes. If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce . Serve immediately.