Quick Chicken Enchiladas in Red Sauce
Put the chicken in a bowl. Add enough salsa to moisten and flavor the meat (~1/2 c). Season to taste.
The tortillas: Traditionally, tortillas are fried in oil first so they don’t fall apart when you make the enchiladas. What I do is take the corn tortillas and, one by one, spray them with cooking spray and very lightly toast them in a nonstick frying pan. Another trick I do is spray them with cooking spray, then stick them under the broiler on a large cookie sheet for a 1-2 min per side. If you use the broiler, don’t overcook because you’ll end up with crispy chalupas!
To assemble: take a corn tortilla and dip it in Enchilada sauce. Add ~1/4c chicken filling and roll up. Place in 13×9 baking dish. Repeat until the filling is used up. Top the enchiladas with the remaining sauce, then with cheese. Bake at 350 until heated through and bubbly (~30 min).
Also pictured is my Mexican Yellow Rice.