Name: Weeknight Chicken Enchiladas
Total time: 1 h
Ingredients: Vegetable oil spray; 2 cups shredded cooked chicken breast; 12 ounces sharp cheddar cheese , shredded (3 cups), divided; 2½ cups enchilada sauce , divided; 1–2 (4-ounce) cans chopped green chiles; ½ cup minced fresh cilantro , plus extra for garnish; 12 (6-inch) corn tortillas; 1 lime , cut into wedges

Why This Recipe Works

From making the sauce to cooking the filling, preparing enchiladas can be a labor-intensive endeavor. We set out to streamline this multipot dish using precooked chicken (from our Make-Ahead Boneless Skinless Chicken Breasts recipe) and store-bought enchilada sauce. Tossing the chicken with some of the sauce, canned jalapeños, and cheddar ensured that the filling had plenty of flavor. To prevent the tortillas from cracking, we found it was important to warm them through in the microwave before filling. After spreading some sauce on the bottom of our baking dish, we arranged the enchiladas seam side down in a single layer and then topped them with the remaining sauce and a little extra cheese. A quick run through a hot oven for 20 or so minutes is all the dish needed before serving.

Before You Begin

Enchilada sauce is sold in a variety of package sizes; you will need 22 ounces of sauce for this recipe. For mild enchiladas, use one can of green chiles; for spicy enchiladas, use two cans. Dark meat can be substituted for white meat, if desired.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 13 by 9-inch baking dish lightly with oil spray. Combine 2 cups cooked chicken breast, 2 cups shredded sharp cheddar cheese, ½ cup enchilada sauce, 1–2 (4-ounce) cans chopped green chiles, and ½ cup minced fresh cilantro together in bowl and season with salt and pepper to taste.

Stack 12 (6-inch) corn tortillas on microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.

Spread warm tortillas out over clean counter. Place ⅓ cup chicken mixture evenly down center of each tortilla. Working with 1 tortilla at a time, tightly roll tortilla around filling, then lay seam side down in prepared dish. (Place in dish crosswise, so that there are 2 rows of 6.)

Lightly spray enchiladas with oil spray. Pour 1 cup sauce evenly over enchiladas to coat thoroughly, making sure to cover all tortillas. Sprinkle remaining 1 cup cheese down center of enchiladas. Cover baking dish with foil and bake until enchiladas are heated through, 20 to 25 minutes.

Remove foil and continue to bake until cheese browns, about 5 minutes longer. Garnish with extra cilantro and serve, passing remaining 1 cup sauce and lime wedges separately.