Enchiladas estilo America's Test Kitchen

Ingredientes

• 1 pound boneless (skinless chicken breasts trimmed & pounded if necessary)
• Salt & pepper
• 2 1/2 cups of enchilada sauce (store bought or from scratch)
• 1 cup finely crumbled queso fresco or feta cheese
• 1 4 oz. can of green chiles
• 1/2 cup minced fresh cilantro
• 12 6-inch soft corn tortillas
• Olive oil spray (or you can use olive oil in a little bowl with a brush)
• 1 cup shredded cheddar cheese
• Lime wedges (optional)
• Sour cream (optional)

Preparación

1. 1

   Preheat oven to 350. Pat chicken dry and season with salt and pepper.

2. 2

   Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.

3. 3

   Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Cover to keep warm.

4. 4

   Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.

5. 5

   Quickly place tortillas on a flat surface and place 1/3 cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9x13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.

6. 6

   Increase oven temperature to 450 degrees. Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.

7. 7

   Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.