Chicken Enchiladas
Recipe by Gingham
Cheesy rolled enchiladas baked in red sauce. Rotisserie chicken makes them a weeknight dinner.
Ingredients
- 3 cups shredded cooked chicken
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack or cheddar, divided
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1 can (19 oz) red enchilada sauce
- 10 flour tortillas (8-inch)
- 2 green onions, sliced
- 1/4 cup chopped cilantro
Method
Heat the oven to 375°F. Spread 1/2 cup of the enchilada sauce over the bottom of a 9 by 13 inch baking dish.
Mix the chicken, green chiles, sour cream, 1 cup of the cheese, the cumin, and salt in a bowl.
Wrap the tortillas in a damp towel and microwave for 30 seconds, so they roll without cracking.
Spoon about 1/2 cup of the filling down the middle of each tortilla, roll it up, and set it seam side down in the dish.
Pour the rest of the sauce over the top, covering the ends, and sprinkle on the rest of the cheese.
Bake uncovered until bubbling and the cheese has melted, 20 to 25 minutes.
Let them rest 5 minutes, then scatter the green onions and cilantro over the top.
Notes from the source
Roll them up to a day ahead and keep the dish covered in the fridge. Add the sauce and cheese just before baking, and give them 10 minutes more.