Cheesy, satisfying enchiladas are a simple and delicious way to feed a crowd. A sprinkle of fresh onions on top adds a little crunch and a nice burst of extra flavor.
~ cilantro for decoration
|2||cups||shredded cooked chicken|
|~||oil for frying|
|1/2||pound||queso fresco, crumbled or Monterey Jack, shredded|
|1/2||white onion, thinly sliced|
Preheat the oven to 350 degrees.
- Heat the sauce and set aside.
- Pour ½-inch of oil in to a spacious heavy-bottomed pan set over a medium-high flame and heat until almost smoking.
- Soften the tortillas by placing them in the hot oil for 8–10 seconds on each side. Shake off the excess oil.
- Place 2 tablespoons of shredded chicken in to the center of a tortilla.
- Roll it up and place in a 13” 9” x 2” ovenproof baking dish. Repeat until all enchiladas are completed.
- Ladle the sauce over the tops of the enchiladas and top with the cheese. Carefully separate each enchilada so that the sauce gets in between.
- Place the dish in the center of the oven and bake until heated through—approximately 20–25 minutes.
- Remove from the oven and decorate with the thinly sliced onion and cilantro.