Name: Chicken Enchiladas With Red Chile Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 cups cooked chicken, shredded; 1 cup yellow onion, finely chopped; 4 ounces green chile, diced; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper, freshly ground; 16 pieces corn tortilla, 6 inch; 3.5 cups red enchilada sauce; 1 tablespoon neutral oil; 8 ounces monterey jack cheese, shredded; 4 ounces cheddar cheese, shredded; 0.25 cup cilantro, chopped; 0.5 cup sour cream, optional

Ready in: 55 mins

Serves: 8 servings

Ingredients: 8

These chicken enchiladas move from a creamy casserole style to the classic red-sauce version: shredded chicken rolled in softened corn tortillas, covered with chile sauce, and baked with cheese. The filling stays simple so the sauce, tortillas, and savory chicken remain the focus.

Ingredients

Filling
4	cups cooked chicken, shredded
1	cup yellow onion, finely chopped
4	ounces green chile, diced
1	teaspoon ground cumin
¹⁄₂	teaspoon dried oregano
¹⁄₂	teaspoon kosher salt
¹⁄₄	teaspoon black pepper, freshly ground
Assembly
16	pieces corn tortilla, 6-inch
3 ¹⁄₂	cups red enchilada sauce
1	tablespoon neutral oil
8	ounces monterey jack cheese, shredded
4	ounces cheddar cheese, shredded
For Serving
¹⁄₄	cup cilantro, chopped
¹⁄₂	cup sour cream, optional

Instructions

1.	Preheat the oven to 375°F.
2.	Spread 1 cup of the red enchilada sauce over the bottom of a 13-by-9-inch baking dish.
3.	Stir the chicken, onion, green chile, cumin, oregano, salt, pepper, 1/2 cup red enchilada sauce, and 1 cup of the cheese together in a large bowl.
4.	Brush the tortillas lightly with oil and warm them in a skillet or wrapped in foil until pliable.
5.	Spoon about 1/3 cup of filling down the center of each warm tortilla.
6.	Roll each tortilla tightly around the filling and arrange it seam side down in the prepared baking dish.
7.	Pour the remaining red enchilada sauce evenly over the rolled tortillas.
8.	Sprinkle the remaining cheese over the enchiladas.
9.	Bake until the sauce is bubbling and the cheese is melted, 22 to 25 minutes.
10.	Rest the enchiladas for 5 minutes before serving with cilantro and optional sour cream.