Enchiladas always will be one of my must-have meals. They have such a lot of flavor with a sauce like this and I just can’t get enough of all that cheeeeese. Add a side of homemade black beans or Mexican rice and people will go insane for you’ll have a meal!
Chicken Enchiladas
These are restaurant-worthy enchiladas! Shredded chicken, cheese, and enchilada sauce are all filled with them. They’re then rolled and more cheese and sauce are finished. Who might have resisted?
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Calories: 546 kcal
Ingredients
2 1/2 cups (1 batch) of enchilada sauce
14 (6-inch) of corn tortillas
3 1/2 cups of cooked shredded chicken
1 1/2 cups (6 oz) of shredded cheddar cheese (mild or medium)
1 1/2 cups (6 oz) of shredded Monterey jack cheese
Instructions
1. Heat the oven to 400 degrees. Spray two (nearly 11 by 7-inch) casserole dishes with non-stick cooking spray.
2. Spread each dish with 3 tablespoons of enchilada sauce.
3. Over moderately high heat, heat an electric griddle.
4. Add tortillas once heated (as much as you could fit in a single layer and cook approximately 10 seconds per side (or until the steam is a bit or slightly more pliable), then simply transfer to a resealable gallon-size bag, seal bag, and repeat with remaining tortillas (this makes them pliable so that they do not break when rolling).
5. Toss together the cheeses. Put approximately 2/3 of it aside (or 2 cups) for topping.
6. Spread about 1/4 cup of chicken in a row across each tortilla, working with almost 5 tortillas at a time.
Then spread approximately 1 Tbsp of the cheese over a scant 1 Tbsp of enchilada sauce.
8. Roll up the enchiladas and move them to a prepared baking dish (fitting 7 per dish). With the rest of the ingredients, repeat.
9. Drizzle remaining enchilada sauce with filled tortillas (I adore to spoon it across and use the spoon to open the space between each enchilada so the sauce would run down between).
10. Sprinkle the remaining enchiladas with cheese. Cook in a preheated oven till the cheeses and enchiladas are melted and heated for around 10 minutes.
10. Add sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce if preferred (Usually I only leave most of it off, and yet I added some of that stuff here for color, I do absolutely adore sour cream on them). Instantly start to serve.
Recipe source: from Cooking Classy