Cooking Instructions
- 1
Combine shredded chicken, half the cheese, and salsa in a large mixing bowl. Toss.
- 2
Bring the enchilada sauce to a simmer.
- 3
Spray a casserole dish with non stick spray. Add a tiny bit of enchilada sauce to cover the bottom of the dish.
- 4
Dip each tortilla in the hot enchilada sauce to loosen it up so it doesn't tear. Flour tortillas are much easier to work with, but provides a different flavor profile. Flour tortillas are pictured in this recipe.
- 5
Fill each tortilla with the chicken mixture and arrange them tightly in the casserole dish.
- 6
Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Cover and cook at 350° for approximately 25 minutes or until chicken reaches 165°.
- 7
Uncover and brown the cheese for an additional five or so minutes.
- 8
Variations; Cilantro, tequila, roasted bell peppers, jalapeno, corn, cotija cheese, queso fresco, goat cheese, avocado, guacamole, mole
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