Chicken Enchiladas

 

Serves: 4-5

1 lb. chicken breast, cooked & shredded
1/4 c. salsa
2 1/2 c. Colby Jack cheese, grated, divided
5-6 flour tortillas, burrito size
1 (15 oz.) can enchilada sauce, divided
Toppings: Salsa, sour cream, cilantro (optional)

Preheat oven to 350 degrees. In a small bowl, combine shredded chicken with salsa. In a 13x9 baking dish, pour 1/3 cup enchilada sauce on the bottom. On a plate or cutting board, lay flat one tortilla. In the center, spread 1/2 cup of chicken and top with 1/3-1/2 cup of cheese. Leaving the ends open, roll one end over the filling and then continue rolling until the tortilla is a long cylinder. Place in baking dish, seam side down. Continue with remaining tortillas until all chicken and cheese is gone, keep aside 1/3 cup cheese. Place each rolled tortilla in the pan, close up next to the previous tortilla.

Once all tortillas are in the pan, pour remaining enchilada sauce over rolled tortillas. Cover baking dish and bake for 20 minutes. Remove cover and top enchiladas with remaining cheese. Return to oven for an additional 5 minutes. Remove from oven and top with salsa, sour cream and/or cilantro, if desired.

Notes: I love enchiladas because like Quiche there are so many different fillings to try. Chicken and cheese are my family's favorite so this is the way we make it most often. But you can use ground beef, ground turkey, shredded beef or leave the meat out altogether. You can choose any variety of enchilada sauce you like, red or green; mild, medium or hot. If you own a pressure cooker, one of the easiest ways to cook the chicken for this dish is to put it on the chicken/poultry setting for 8-12 minutes with the 1/4 cup of salsa with 3/4 cup of water. Then drain the extra liquid when it finishes cooking and shred the meat.

Recipe from Stacy.