Corn Tortilla Chicken Enchiladas

Corn tortillas fried briefly so they roll without cracking.

⏱ 1 hr · medium · 🍽 serves 4

★★★★ 4.0 from 1 home cook

Ingredients

• 12 corn tortillas
• 3 cups shredded cooked chicken
• 3 cups red enchilada sauce
• 2 cups grated Monterey Jack
• 1 onion, diced
• 2 tsp cumin
• 1/4 cup neutral oil
• Cilantro and sour cream to serve
• Kosher salt

Steps

1. Heat the oven to 375F. Mix the chicken with the onion, cumin, a cup of sauce and salt.
2. Fry each tortilla in the oil for 10 seconds a side, just until pliable. Drain on a rack.
3. Spread a cup of sauce in a baking dish. Fill and roll each tortilla and set them seam down.
4. Pour the rest of the sauce over and scatter the cheese.
5. Bake 25 minutes until bubbling and browned at the edges.
6. Rest 10 minutes, then finish with cilantro and sour cream.