Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with cooking spray.
- In a large mixing bowl, combine the shredded chicken, diced onions, green chiles, cumin, chili powder, and half a cup of the shredded cheese.
- Add about 1/4 cup of the enchilada sauce to the mixture to keep the filling moist and stir everything together until coated.
Cooking
- Warm the tortillas in the microwave for 30 seconds to make them pliable.
- Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
- Take one tortilla, place a generous portion of the chicken filling in the center, and roll it up tightly.
- Place the roll seam-side down in the dish and repeat for all tortillas until the dish is full.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
- Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling.
Plating
- Remove the dish from the oven and let it sit for 5 minutes to allow the sauce to set.
- Use a spatula to lift two or three enchiladas onto each plate and garnish with chopped cilantro and a dollop of sour cream.
- Serve immediately while the cheese is stretchy and tortillas are warm.
Notes
To achieve the best results, always warm your tortillas before rolling. For a deeper flavor, lightly fry corn tortillas in oil for 10 seconds per side. Use freshly grated cheese for a smoother melt. For a crispier top, use the broiler for the last 2 minutes of baking.
