Weeknight Chicken Enchiladas

Ingredients

• Vegetable oil spray
• 2 cups shredded cooked chicken breast
• 12 ounces sharp cheddar cheese
• 2 1/2 cups enchilada sauce
• 1 –2 cans chopped green chiles
• 1/2 cup minced fresh cilantro
• 12 corn tortillas
• 1 lime

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.)

4. 4

   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.

5. 5

   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.