Author: Ask Anna
- 3 cups shredded cooked chicken
- 3 cups cheddar cheese, shredded
- 2½ cups enchilada sauce
- 1 4oz can of chopped green chiles, drained
-
1/2 cup minced fresh cilantro
- 12 6-inch flour or corn tortillas
- Adjust the oven rack to the middle position and heat the oven to 400 degrees.
- Combine the chicken, 2 cups of the cheese, ½ cup of the enchilada sauce, the chiles, and the cilantro.
- Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40-60 seconds.
- Spread the warm tortillas out over a clean counter. Place ½ cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13-inch baking dish lightly coated with cooking spray.
- Lightly spray the enchiladas with cooking spray. Pour remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup of cheese down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
- Remove the foil and continue to bake until the cheddar browns, about 5 minutes longer, then serve.
This recipe is originally from America’s Test Kitchen Family Cookbook.
Recipe by Ask Anna at https://askannamoseley.com/2011/07/easy-chicken-enchiladas/
3.2.1230