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Chicken Enchiladas
Tortillas rolled around a cheesy chicken and green chile filling, smothered in red sauce and baked.
Ingredients
| Volume | Grams |
|---|---|
| 3 cups cooked chicken, shredded | — |
| 1/2 cup sour cream | 114 g |
| 4 oz diced green chiles, 1 can | 113 g |
| 1 tsp ground cumin | — |
| 2 cups Monterey Jack cheese, shredded, divided | — |
| 2 1/2 cups red enchilada sauce, divided | — |
| 10 8-inch tortillas, flour or corn, warmed | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F and spread 1/2 cup enchilada sauce in the dish.
- Mix the chicken, sour cream, chiles, cumin and 1 cup of the cheese.
- Spoon a scant 1/3 cup filling down the middle of each tortilla, roll it up, and lay it seam-side down in the dish.
- Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
- Bake 20–25 minutes, until bubbling and the cheese is melted. Top with cilantro or sliced green onions.
Tips
- Warm tortillas briefly so they roll without cracking.
- Corn tortillas hold up better if brushed with oil and warmed first.
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