Enchiladas (Fastest Ever, Ingrid Hoffman)

By vanderwiel72000

Ingredients

• SALSA
• 1 (14 oz) can diced tomatoes with chiles, drained
• 2 scallions, light green and white parts only, finely chopped
• 1 jalapeno, seeded, deveined and finely chopped
• 1/2 cup finely chopped cilantro leaves
• 1 lime, juiced
• pinch salt
• ENCHILADAS
• 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
• 2 cups grated cheddar
• 1 cup sour cream
• 1/2 small red inion, finely chopped
• Salt and freshly ground black pepper
• 6 (8 inch flour tortillas)

Details

Servings 6

Preparation

Step 1

To Prepare the Salsa
Combine the tomatoes, scallions, jalapeno, cilantro and lime jouice in a mixing bowl. Add a healthy pinch of salt and set aside at room temp until ready to cook the enchiladas.

Preheat your oven to 350 degrees, spray a 9x13 inch baking dish with nonstick cooking spray.

To Prepare the Enchiladas
Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream and onion, season with salt and pepper. Mix well to combine.

Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place seam side down in the preared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle with the remaining 1 cup grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortilla are just beginning to get crisp, 5-8 minutes. Serve hot.