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INGREDIENTS
- 2 cloves garlic, minced
- 3 cans (3 cups) enchilada sauce
- salt
- ground black pepper
- 2 boneless, skinless chicken breasts
- 2 cups shredded cheddar jack cheese
- 8 flour tortillas
- cooking spray
- 1/2 cup fresh cilantro, roughly chopped (optional)
INSTRUCTIONS
- Preheat oven to 425 ranges.
- Pour enchilada sauce into a deep skillet and upload the minced garlic; heat to boiling. Season the hen breasts with salt and pepper on each facets and add to the skillet, nestling into the sauce. lessen to low heat and cowl. cook for 15-20 mins or until the bird is cooked thru.
- put off the chook from the sauce and allow the fowl and the sauce cool barely. Use forks to shred the bird (pierce the chicken with one fork and preserve it consistent even as slowly scraping the alternative fork, prongs faced backwards, far from the other fork).
- gently coat the bottom of a 9-inch x 13-inch baking dish with cooking spray and set apart.
- add chicken, three/four cup reserved enchilada sauce, and 1 cup cheese to a big bowl. add cilantro (if favored) and stir lightly to combine.
- warm the tortillas wrapped in a damp material or paper towel in the microwave on high for 20-30 seconds. bring together the enchiladas by spooning a heaping 1/3 cup of the fowl mixture along the center of the tortilla. Roll the tortilla around the filling and area into the baking dish, seam-facet down. Repeat with closing tortillas.
- Brush the tops of the enchiladas with a small amount of olive oil. location the dish into the oven and bake exposed for 8-10 minutes or until the tortillas start to turn golden.
- reduce the oven temperature to four hundred ranges. get rid of the baking dish from the oven and pour the closing sauce over the enchiladas and sprinkle with the closing cheese over the sauce. lightly cover with aluminum foil and go back to the oven for 20 mins.
- carefully eliminate foil and bake exposed for a further 5-10 minutes or till the cheese is golden.
- let stand 5-10 mins previous to serving. Garnish with cilantro and serve with sour cream or salsa, if preferred.
source http://www.natasha-kitchen.com/2018/11/cheesy-chicken-enchiladas.html
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