Mexican Chicken Enchiladas

Ingredients

Instructions

0 of 6 steps complete

1. 1Preheat oven to 375°F (190°C). Use chicken that was previously cooked to 165°F (74°C). Lightly oil a 9-by-13-inch baking dish and spread ½ cup enchilada sauce over the bottom.
2. 2Mix shredded chicken, diced onion, cumin, oregano, salt, ¼ cup enchilada sauce and ½ cup cheese in a bowl.
3. 3Brush tortillas lightly with the remaining oil and warm in a skillet for about 15 seconds per side until pliable. Keep covered with a clean towel as you work.
4. 4Divide chicken filling between tortillas, roll snugly and arrange seam-side down in the baking dish.
5. 5Pour remaining enchilada sauce over the rolls and scatter with remaining cheese. Cover with foil and bake for 20 minutes, then uncover and bake for 5–10 minutes until bubbling and 165°F in the center.
6. 6Rest for 5 minutes, then finish with crema and cilantro. Serve two enchiladas per portion. Refrigerate within 2 hours for up to 3–4 days and reheat to 165°F.