Verde Chicken Enchiladas

Cheesy, delicious enchiladas. I could eat these for breakfast, lunch, dinner, midnight snack, second breakfast, elevensies, you name it. The queso fresco adds a creamy touch, and any excuse to add another kind of cheese seems like a good idea to me.

• Difficulty: Medium
• Category: Dinner
• Cuisine: Mexican
• Cooking Method: Cooking

Ingredients

• 3 cup Shredded Cooked Chicken
• 56 oz Verde Enchilada Sauce (2 large cans, heat of choice (mild, medium, hot))
• 3 cup Shredded Mexican Cheese Blend
• 1 Medium Onion
• 12 - 14 White Corn Tortillas
• 1/2 cup Queso Fresco
• 1/4 cup Cilantro
• 2 tbsp Taco Seasoning
• 1 tsp Olive oil

Instructions

1. Add taco seasoning to shredded chicken and mix to combine. Add 1/2 cup of enchilada sauce to the bottom of a 9 x 13 baking dish, swirl to evenly coat the bottom. Dice onion, and add to a skillet with 1 tsp olive oil. Cook 3 minutes until onion is softened. Set aside.
2. Preheat oven to 375. Add 1 cup of sauce to a small skillet and heat over medium heat. Once sauce is hot, dip a tortilla for 3 - 5 seconds into the sauce, and remove to a plate. Add 1/4 cup of chicken, 1/4 cup of cheese, and 1 tbsp onion to the tortilla. Roll gently and place seam side down in baking dish. Repeat until there's no more room in the pan.
3. If you like very sauce enchiladas, top off the pan with a drizzle of more enchilada sauce. Add a sprinkle (or handful) of more cheese to the top of the enchiladas. Bake for 30 minutes. Remove from oven and top with queso fresco and cilantro.