Chicken Enchiladas

• porsjoner: 4 servings
• total tid: 1 hour

Ingredienser

Cooking spray

1 (8-oz.) pkg. red enchilada sauce (such as Frontera), divided

2 cups shredded rotisserie chicken

1 Tbsp. taco seasoning

1/2 cup sour cream, divided

8 oz. Monterey Jack cheese, cut into 8 (4- x 1/2-in.) sticks

8 (6-in.) corn tortillas, warmed

4 oz. pre-shredded Mexican-blend cheese (about 1 cup)

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Fremgangsmåte

Prepare oven and baking dish: Preheat oven to 375°F. Coat an 11- x 7-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of prepared baking dish.

Make chicken mixture: Stir together chicken, taco seasoning, and 1/4 cup of the sour cream in a medium bowl until chicken is fully coated.

Roll enchiladas: Place 1/4 cup chicken mixture and 1 Monterey Jack cheese stick on edge of 1 tortilla, and roll tortilla tightly. Place in baking dish, seam side down. Repeat with remaining tortillas, chicken mixture, and cheese sticks.

Add sauce and bake: Brush remaining 1/2 cup sauce all over tortillas. Cover with aluminum foil, and bake in preheated oven for 30 minutes.

Add cheese: Remove from oven, and remove foil. Top enchiladas evenly with shredded cheese. Bake at 375°F, uncovered, for 5 minutes or until cheese is melted.

Rest enchiladas: Remove from oven; let stand for 10 minutes.

Garnish and serve: Dollop with remaining 1/4 cup sour cream, and sprinkle evenly with cilantro.