Ingredients
Method
- Preheat oven to 375°F.
- Combine the shredded chicken, green chiles, about ½ cup enchilada sauce, and ¾–1 cup shredded cheese. Mix until everything is evenly combined. The filling should be moist but not swimming in sauce.
- Spoon the chicken mixture down the center of each tortilla and roll.
- Arrange the enchiladas seam-side down in a 9×13-inch baking dish.
- Pour the remaining enchilada sauce evenly over the top, then cover generously with the remaining shredded cheese.
- Bake for 20–25 minutes, until the sauce is bubbling and the cheese is completely melted.
- For a little extra browning, broil for 1–2 minutes at the end.
- Serve with sour cream, avocado, fresh jalapeños, or a simple salad.
Notes
Fresh-milled flour: Allow the tortilla dough to rest before adjusting the flour. Freshly milled flour continues absorbing liquid as it sits, so dough that initially seems sticky may be just right after resting.
Green chiles: I roast whatever green peppers are growing in the garden, sweat, peel, and chop them, then freeze them in portions roughly equivalent to a 4-ounce can of diced green chiles.
Chicken: Leftover roasted chicken works especially well. Use the carcass to make chicken broth and use that broth in the enchilada sauce.
Shortcuts are welcome: Store-bought tortillas, canned green chiles, prepared broth, and rotisserie chicken all work.