Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 20–25 minutes
Enchiladas are often made on the stovetop or in a toaster oven, but this one gets the oven-baked treatment. It’s much easier to cut out the exact portion that you want instead of getting stuck with a whole tortilla you might not be able to finish.
INGREDIENTS
12 (6-inch) corn tortillas
2 (16-ounce) jars salsa verde
2 medium boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
1 small white onion, finely diced
1 cup shredded Mexican-blend cheese
½ cup chopped fresh cilantro, plus whole leaves for garnish
1 jalapeño, seeded and finely diced
Cotija cheese, for garnish
DIRECTIONS
1. Preheat the oven to 400°F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Wet paper towels and wrap two layers around the corn tortillas. Microwave for 45 seconds until soft and pliable.
3. Pour 1 jar of the salsa over the bottom of the prepared baking dish. Fill each tortilla with about 3 tablespoons of chicken, 1 tablespoon of onion, and 1 tablespoon of the Mexican-blend cheese, and sprinkle with cilantro and jalapeño. Roll the tortilla and place seam-side down in the baking dish. Repeat with the remaining tortillas. Pour the second jar of salsa over the top of the tortillas. Top with the remaining Mexican-blend cheese.
4. Bake for 20–25 minutes until bubbling. Top with cotija cheese and cilantro leaves.
5. Let cool for 5 minutes before serving.
NOTES
To cook the chicken, place the breasts on a baking sheet and bake at 350ºF for 30 minutes.