https://www.youtube.com/watch?app=desktop&v=blIoTNj-dN0

Prep: 18 minutes

Cook: 12 minutes

Total: 30 minutes

Serves: 4-6

Makes: 16 enchiladas

Ingredients

• 650g rotisserie chicken, shredded
• 300g Monterey Jack cheese, shredded and divided
• 200g green enchilada sauce, plus extra for brushing/topping
• 16-18 corn tortillas
• Garnish:
  • Gem or romaine lettuce, shredded
  • Cilantro
  • Crema
  • Queso fresco

Method

• Heat oven to 450F
• Mix chicken, 200g cheese and 200g sauce
• Warm tortillas for 30 seconds per side
• Brush each with sauce, add approximately 60g of filling, roll; place seam down in pairs on baking sheets covered with parchment paper
• Top each with 2-3 tablespoons of sauce and remaining cheese
• Bake 10-12 minutes, turning once, until browned
• Finish with garnishes