Chicken Enchiladas| Christy Rost
Source: At Home with Christy Rost, Season 2, Episode 207
- 8 to 10 corn tortillas
- Canola oil
- 1 boneless chicken breast half, poached, shredded
- 2 cups Carr Valley Baby Cheddar cheese, coarsely grated
- 1/3 cup sweet onion, peeled and diced
- 1 recipe Creamy Hatch Green Chile Sauce
- Additional cheese, for garnish
- Sour cream, for garnish
Preheat the oven to 375 degrees and preheat a large skillet over medium heat. Pour two tablespoons of oil into the skillet, swirl to coat the bottom of the pan, and place a tortilla into the oil. Heat a few seconds just until softened, turn it over and heat the other side, then transfer to a plate covered with paper towels. Continue with the remaining tortillas.
Spray a large casserole dish with nonstick spray. Place a tortilla on a large plate or cutting board, add some of the chicken, cheese, and onion. Roll up the tortilla and place it, seam side down, into the baking dish. Fill and roll the remaining tortillas.
Spoon hatch chile sauce over the tortillas, top with additional grated cheese, cover, and bake 45 minutes or until the sauce is bubbly and the enchiladas are hot. Garnish with sour cream, if desired.
Yield: 4 to 5 servings