Succulent chicken enchiladas make for a simple weeknight supper or potluck take-along. To complete this one-dish meal, serve with a salad.
SERVES: 6
INGREDIENTS:
- RECIPE: Pulled Chicken for Enchiladas, Tacos, and Burritos, including 4 to 5 cups of the sauce.
- 2 cups shredded Monterey Jack cheese.
- 2 cups shredded mild Cheddar cheese.
- 2 cups sour cream.
- Twelve 6-inch corn tortillas.
INSTRUCTIONS:
- Preheat the oven to 350 degrees F. Coat the inside of a 13-by-9-inch pan with nonstick cooking spray.
- In a large mixing bowl, combine the chicken, 1 cup of Monterey Jack cheese, 1 cup of Cheddar cheese, and sour cream, stirring to combine.
- Heat the sauce in a skillet. Spread out about 1/2 cup in the prepared baking dish to cover the bottom.
- Dip a tortilla into the sauce in the skillet to soften it and transfer it to a flat work surface.
- Put 1 cup of the cheese mixture in the tortilla, roll it up, and place it seam-side down in the prepared dish. Repeat with the remaining tortillas and filling.
- Cover the enchiladas with the remaining sauce in the skillet and the remaining cup of each cheese.
- Bake for 30 minutes, or until the sauce is bubbling and the cheese begins to turn golden brown.
- Allow the enchiladas to rest for 5 to 10 minutes before serving.
