Ingredients:
- 450g boneless skinless chicken breasts, cooked and shredded
- 600ml enchilada sauce, divided (125ml for filling, 60ml for base, remaining for topping)
- 115g canned diced green chiles
- 2g ground cumin
- 2g onion powder
- 12 corn or flour tortillas (6-inch size)
- 340g shredded Monterey Jack or sharp Cheddar cheese
- 15ml neutral oil
- 60g fresh cilantro, chopped (for garnish)
- 1 large avocado, sliced (for garnish)
- 115g sour cream (for garnish)
Instructions:
- Prep the Filling: In a large mixing bowl, combine the 450g shredded chicken, 125ml of enchilada sauce, diced green chiles, cumin, and onion powder. Mix until the chicken is completely stained red and looks moist. Note: This prevents the dry chicken syndrome after baking.
- The Tortilla Sauna: Stack your 12 tortillas on a plate, cover with a damp paper towel, and microwave for 45 to 60 seconds. They should feel hot and floppy.
- Heat the Oven: Preheat your oven to 375°F (190°C). Standardizing the heat ensures the cheese melts at the same rate the sauce bubbles.
- Base Layer: Grease your 13x9 inch dish with 15ml oil and spread 60ml of sauce across the bottom. Look for a thin, even sheen.
- Assembly: Place a generous scoop of chicken in the center of a tortilla, add a pinch of cheese, and roll tightly. Place it seam side down in the dish. Note: Seam side down acts as a natural lock so they don't unroll.
- The Final Pour: Pour the remaining sauce evenly over the top, then sprinkle the remaining 340g of cheese. Ensure the edges of the tortillas are covered in sauce to prevent them from becoming hard as rocks.
- Bake: Slide the dish into the center rack. Bake for 20 minutes until the cheese is bubbling and starting to brown in spots.
- The Rest Period: Remove from the oven. Wait 10 minutes before touching them. Note: This allows the starches to settle and the sauce to thicken into a velvety glaze.
- Garnish: Scatter the fresh cilantro, avocado slices, and dollops of sour cream over the top just before serving.