Oh goodness, this is such an impressive meal to make and serves a crowd as well. But the best part is that it is by far the simplest recipe I know how to make. Few ingredients, but lots of flavors is what is in this dish. I love coming up with new and improved ways to make old dishes and this is one of those. I have made enchiladas many times, but after discovering this recipe, I have never gone back to the old. This one turns out so delicious!
I mean, do I need to give you any more reasons to love this recipe? I am a believer in freezer dinners!
Ingredients
2 cloves garlic, minced
1 can (1½ cups) enchilada sauce (I use Mild)
kosher salt, to coat the chicken
ground black pepper, to coat the chicken
2 boneless, skinless Tyson chicken breasts
1 cup shredded Kraft cheddar cheese, divided
1 cup shredded Kraft Monterrey jack cheese, divided
½ cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
2-4 tbsp. Wesson vegetable oil, for quickly frying the tortillas
12 6-inch Old El Paso corn tortillas
Pam cooking spray
Instructions
Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, ½ cup each of the Monterrey jack and cheddar cheeses and the ½ cup of cilantro to the shredded chicken. Stir to combine.
Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Alternately, lightly fry each tortilla quickly in a skillet using 1 tbsp. of the vegetable oil. Quickly pat dry and then roll as directed.
Using cooking spray (or olive oil), grease a 9-inch x 13-inch baking dish. Spoon about ⅓ cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove from the oven and let stand 5-10 minutes prior to serving.
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Quick Tip: Garnish with a dollop of sour cream and some cilantro.