Three-Cheese Chicken Enchiladas
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- 16 corn tortillas homemade or store-bought
- Double recipe Colorado Chile Salsa
- 4 cups shredded cooked chicken or rotisserie chicken
- 1 cup Mexican crema or sour cream
- 2 cups grated Oaxaca cheese or mozzarella (8 ounces)
- 2 cups grated asadero or Muenster, or Monterey Jack cheese (8 ounces)
- 1 cup crumbled Cotija cheese or grated Pecorino Romano or Parmigiano-Reggiano (4 ounces)
- 1 ripe avocado halved, pitted, and sliced, for garnish (optional)
- Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.
- One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.
- Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas and top with the cream. Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.
- Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Serve hot.