chicken enchiladas

By beandip

Ingredients

• ◦1 lb. boneless, skinless chicken breasts trimmed & pounded if necessary
• ◦Salt & pepper
• ◦2 1/2 cups of enchilada sauce (store bought or from scratch)
• ◦1 cup finely crumbled queso fresco or feta cheese
• ◦1 (4 oz.) can of green chiles
• ◦1/2 cup minced fresh cilantro
• ◦12 (6-inch) soft corn tortillas
• ◦Vegetable oil spray (or you can use vegetable oil in a little bowl with a brush)
• ◦1 cup shredded cheddar cheese
• ◦Lime wedges (optional)
• ◦Sour cream (optional)

Preparation

Step 1

1.Preheat oven to 350. Pat chicken dry and season with salt and pepper.
2.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.
3.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.
4.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.
5.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.
6.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.
7.Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.