Shortcut Chicken Enchiladas
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Oregano (dried)Directions:
1
Preheat the oven to 375 degrees F
2
Stir together the beans, oregano and 1 cup cheese in a bowl
3
Add the chicken, season with pepper and stir until evenly combined
4
Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 13- by-9-inch baking dish
5
Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds
6
Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla)
7
Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly
8
Press the rolls gently with your hands so they begin to soak the sauce up
9
Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese
10
Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes
11
Serve hot with sour cream and pickled jalapenos