Ingredients:

  • 3 cups Shredded Chicken Breast (Rotisserie or poached)
  • 1 cup Shredded Monterey Jack cheese
  • 1 can (4 oz) Diced Green Chiles, drained
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Ground Cumin
  • 2 tbsp Cream Cheese
  • 12 6-inch Corn tortillas
  • 2 cups chicken enchilada sauce

Instructions:

  1. Preheat your oven to 200°C. Note: A hot oven is crucial for melting the cheese before the tortillas get too soft.
  2. In a large mixing bowl, combine 3 cups shredded chicken, 1 cup Monterey Jack, 1 can drained green chiles, 1/2 tsp garlic powder, 1/2 tsp cumin, and 2 tbsp cream cheese.
  3. Mix the filling until the chicken is tacky and the cheese is evenly distributed.
  4. Warm each 6 inch corn tortilla in a dry skillet over medium heat for 15 seconds per side until they smell toasted and feel soft.
  5. Spread 1/2 cup of enchilada sauce into the bottom of your 9x13 dish until the surface is thinly coated.
  6. Place 2-3 tablespoons of the chicken mixture in a line down the center of a tortilla, roll it tightly, and place it seam side down in the dish.
  7. Repeat for all 12 tortillas, packing them in snugly so they support each other.
  8. Pour the remaining 1.5 cups of sauce over the center of the rolls, leaving the very tips of the tortillas exposed. Note: This creates those crunchy, toasted ends people fight over.
  9. Sprinkle 1.5 cups of shredded cheddar evenly across the sauce covered areas.
  10. Bake for 15-20 minutes until the sauce is bubbling and the cheese has golden, lacy edges.
  11. Garnish with cilantro, sour cream, and fresh lime wedges before serving.