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Chicken Enchiladas Recipe

America's Test Kitchen
  • 45 minutes
  • Serves 6

INGREDIENTS

1 lb

boneless (skinless chicken breasts trimmed & pounded if necessary)

Salt & pepper

2 1/2 cups

enchilada sauce (store bought or from scratch)

1 cup

finely crumbled queso fresco or feta cheese

1 4 ounce can

of green chiles

1/2 cup

minced fresh cilantro

12

6-inch soft corn tortillas

Olive oil spray (or you can use olive oil in a little bowl with a brush)

1 cup

shredded cheddar cheese

Lime wedges (optional)

Sour cream (optional)