Chicken enchiladas
Recipe by Emilia
4 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
kosher salt and black pepper
10 ounces sharp Cheddar, grated (1 1⁄2 cups)
8 6-inch corn tortillas
2 1⁄2 cups canned enchilada sauce
1/4 cup fresh cilantro leaves
Prep. Time → 30 min
Cook Time → 15-20 min
1. Heat oven to 400° F.
2. Place the chicken on a rimmed baking sheet. Rub with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Roast, until cooked through, 14 to 16 minutes; let cool, then shred.
4. In a medium bowl, toss the chicken with 1 cup of the Cheddar.
5. Dividing evenly, roll up the chicken mixture in the tortillas and place seam-side down in an 8-inch square baking dish.
6. Top with the enchilada sauce and the remaining ½ cup of Cheddar.
7. Bake until heated through, 15 to 20 minutes. Sprinkle with the cilantro.
main courses, mexican January 07, 2012 18:30
Author Real Simple
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