Ingredients
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3 cups shredded cooked chicken
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1 (2 cup) package shredded Mexican blend cheese or 1 (2 cup) package monterey jack cheese, divided use
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1/2 cup minced cilantro
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12 (6 inch) corn tortillas
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nonstick cooking spray
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1 (28 ounce) can red enchilada sauce, divided use
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2 tablespoons minced pickled jalapeno peppers (from a jar)
Instructions
- Heat about half of the enchilada sauce in a saucepan over medium heat until steaming.
- Stir in chicken. Remove from heat. Stir in 1 cup cheese, cilantro and jalapeños.
- Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened.
- Place about 1/2 cup chicken down the center of a tortilla. Roll and place seam down in an 11-by-9-inch baking dish.
- Continue with remaining chicken mixture and tortillas. Spray tops of enchiladas lightly with cooking spray.
- Pour remaining enchilada sauce over tops of tortillas and spread with a rubber spatula so that tortillas are covered.
- Sprinkle remaining cheese over the top. Bake 20 to 25 minutes, or until bubbly.