Description
Saucy, cheesy and slap your mama delicious. One of the best things about enchiladas is that you can make them ahead of time, freeze them and have the perfect dinner on a busy day.
From Meseidy Rivera of The Noshery.
Ingredients
- 2 Chicken Breasts
- 12 whole 6 Inch Corn Tortillas
- 2 cans (10 Oz. Size) Enchilada Sauce, Divided
- 2 cups Shredded Monterey Jack Cheese
- Cilantro For Garnish
- Salt As Needed
Preparation
Bring a pot of water to a boil. Add 1 tablespoon of salt and chicken breasts to the water. Bring chicken breasts to a boil, cover and lower to a simmer. Simmer for 10 minutes or until cooked through. Remove from water, set chicken aside to cool. Once cool to the touch, shred the chicken using a fork. Toss shredded chicken with 1/4 cup of enchilada sauce, set aside.
Spray an 8 x 11 baking pan with nonstick spray. Spread 1/4 cup of enchilada sauce in the bottom of the pan. Microwave tortillas on high for 30 seconds to soften the tortillas. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup of chicken mixture in each tortilla. Roll enchiladas and place seam side down in baking dish. Top with remaining enchilada sauce and cheese.
In a 350ºF heated oven, bake for 15 minutes or until cheese melts. Garnish with cilantro and serve.
