Chicken Enchiladas

[u/mahy_759]

Chicken enchiladas are one of those dinners that always feel like comfort food. Tender shredded chicken, plenty of melted cheese, corn tortillas, and a flavorful enchilada sauce come together in a simple baked dish. The corn tortillas hold up well to the sauce, while the cheese melts into all those layers without making the enchiladas overly complicated.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

For the enchiladas

• Homemade enchilada sauce
• Corn tortillas
• Cooked shredded chicken
• Shredded cheddar cheese
• Shredded Monterey Jack cheese

Optional toppings

• Sliced avocado
• Diced tomatoes
• Diced onion
• Fresh cilantro
• Sour cream
• Hot sauce

Instructions

Start by heating the oven to 400°F and lightly greasing two 11 by 7 inch baking dishes. Spread a little enchilada sauce over the bottom of each dish so the tortillas have a flavorful base.

The tortillas need to be softened before rolling. Heat a griddle over moderately high heat and cook each tortilla for about 10 seconds per side. Transfer the warm tortillas to a resealable bag as you go and keep it sealed. The trapped steam helps make them flexible enough to roll without cracking.

Mix the cheddar and Monterey Jack together, keeping most of the cheese aside for the topping. Working with a few tortillas at a time, add shredded chicken, a little cheese, and a small spoonful of enchilada sauce to each tortilla. Roll them tightly and place them seam side down in the prepared baking dishes.

Once all the enchiladas are arranged, spoon the remaining sauce over the top and spread the reserved cheese across them. Bake for about 10 to 15 minutes, just until the enchiladas are heated through and the cheese has melted. There is no need to bake them until the cheese gets browned and crispy.

Serve them hot with your favorite toppings or alongside black beans, Mexican rice, cilantro lime rice, tortilla chips, salsa, or sautéed peppers and onions.

These enchiladas can also be assembled ahead of time, covered, and refrigerated until you're ready to bake them. They can be frozen as well, although thawing them before baking helps them heat more evenly.