Enchiladas Verdes

Ingredients

• 1 28 oz. can mild green enchilada sauce divided
• 1 1/2 cups shredded Monterrey Jack cheese
• 12-14 corn tortillas
• canola or vegetable oil optional

Filling

• 1/2 cup enchilada sauce (from above can)
• 1 cup sour cream or Greek yogurt
• 1 tablespoon chili powder
• 1 tsp EACH ground cumin, onion powder, garlic powder
• 1/2 tsp EACH smoked paprika, salt
• 1/4-1/2 teaspoon chipotle powder
• 1/4 teaspoon pepper
• 3 1/2 cups shredded chicken about 1 1/2 pounds
• 2 1/2 cups shredded Monterrey Jack cheese

Instructions

1. In a large bowl, whisk together 1/2 cup enchilada sauce, 1 cup sour cream and all filling seasonings. Stir in chicken until combined followed by 2 1/2 cups cheese until evenly combined. Set aside.
2. Lightly spray a 9×13 baking dish with nonstick cooking spray and pour 1/2 cup enchilada sauce evenly over the bottom. Place some of the remaining enchilada sauce in a shallow dish or pie pan (to coat tortillas later).
3. Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas. **(See microwave option in notes)
4. Working with one tortilla at a time, dip tortilla in enchilada sauce, place on a cutting board and fill with a generous amount of filling (about 1/3 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas.
5. Pour all remaining enchilada sauce over the enchiladas (from the can and pie dish). Sprinkle with 1 ½ cups cheese.
6. Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Broil until cheese is golden. Sprinkle with chopped cilantro and other desired toppings. Recipe Notes
   

   How to Microwave Tortillas instead of Fry

   **Frying the tortillas prevents them from tearing. You can microwave the tortillas instead but it does not work as well as foolproof frying. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 50 seconds so they are warm and pliable. Proceed to dip these tortillas in enchilada sauce and fill before microwaving the second batch. Keep the tortillas you aren’t using covered with a dish cloth to stay warm.

   Make Ahead 

   Prepare chicken enchiladas according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.  You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.

   HOW TO FREEZE ENCHILADAS

   1. Assemble enchiladas up to the point of adding the cheese on top. You can add the cheese, but the cheese will have a better texture if you add it just when you’re ready to bake.  
   2. Wrap the pan tightly in plastic wrap a couple times then then cover with foil. Label and freeze for up to three months. 
   3. When ready to eat, let enchiladas thaw in the fridge overnight.
   4. Add cheese, cover and bake at 350 degrees for 30 minutes. Remove foil and continue to bake for an additional 5-10 minutes or completely heated through.
   5. Alternatively, you can bake enchiladas from frozen at 375 degrees F for 45 minutes or until heated through.