Easy Chicken Enchiladas
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
  1. Adjust the oven rack to the middle position and heat the oven to 400 degrees.
  2. Combine the chicken, 2 cups of the cheese, ½ cup of the enchilada sauce, the chiles, and the cilantro.
  3. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40-60 seconds.
  4. 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.
  5. 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.
  6. 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/