Tasty chicken enchiladas with 2 kinds of cheese. Can be prepared up to 2 days ahead of time for a quick and easy meal.
HO TO MAKE CHICKEN ENCHILADAS RECIPE
1lb.bonelessskinless chicken breasts trimmed & pounded if necessary
Salt & pepper
2 1/2cupsof enchilada saucestore bought or from scratch
1cupfinely crumbled queso fresco or feta cheese
14 oz. can of green chiles
1/2cupminced fresh cilantro
126-inch soft corn tortillas
Olive oil sprayor you can use olive oil in a little bowl with a brush
1cupshredded cheddar cheese
Preheat oven to 350. Pat chicken dry and season with salt and pepper.
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.
Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.
Quickly place tortillas on a flat surface and place 1/3 cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9×13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.
Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.
To make ahead, complete through step 5, cover with plastic wrap and place in fridge for up to 2 days. Begin with step 6 when ready to cooking but do not cover. Bake for 10-20 minutes or until warm.