Green Chicken Enchiladas

Instructions

1. 1

   Heat the oven to 375°F/190°C. Place the chicken and enchilada sauce in a saucepan, cover and simmer gently for 20–25 minutes, until the chicken reaches 165°F/74°C. Transfer the chicken to a plate, reserving the sauce. Shred the chicken, finely dice the onion and chop the cilantro. Shred the cheese if needed.

2. 2

   Mix the chicken with ½ cup of the enchilada sauce and ½ cup of the cheese. Spread another ½ cup of sauce across the bottom of a 9-by-13-inch baking dish.

3. 3

   Stack six tortillas, wrap them in a damp paper towel and microwave for 30–45 seconds, until soft and flexible. Divide half the chicken filling among them, roll snugly and arrange seam-side down in the dish. Repeat with the remaining tortillas and filling.

4. 4

   Pour the remaining 2 cups of sauce evenly over the enchiladas, covering the tortilla edges, and scatter over the remaining 1½ cups of cheese. Bake uncovered for 20–25 minutes, until the filling is hot, the sauce is bubbling around the edges and the cheese is melted.

5. 5

   Let stand for 5 minutes. Serve three enchiladas per person, topping each portion with 2 tablespoons of sour cream and an equal share of the onion and cilantro.