These enchiladas are restaurant worthy! They're filled with shredded chicken (or use beef, pork or veggies), cheese and homemade enchilada sauce. Then they're rolled and finished with more cheese and sauce. Who could resist?
1 1/2cups (6 oz)shredded cheddar cheese (mild or medium)
1 1/2cups (6 oz)shredded monterey jack cheese
Preheat oven to 400 degrees F. Spray two casserole dishes (approximately 11 by 7-inch) with non-stick cooking spray.
Spread 3 Tbsp of the enchilada sauce in each dish.
Heat an electric griddle over moderately high heat.
Once heated, add tortillas (as many as you can fit in a single layer) and cook about 10 seconds per side (or until the steam a bit, or are slightly more pliable) then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas (this makes them pliable so they don't break when rolling).
Toss cheeses together. Set aside about 2/3 of it (or 2 cups) for topping.
Working with about 5 tortillas at a time, spread about 1/4 cup chicken in a row across each tortilla add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.
Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
Drizzle with filled tortillas with remaining enchilada sauce (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between).
Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 minutes.
If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce (normally I just leave most of it off, but for color I added some of those things here, I do love sour cream on them). Serve immediately.
*Shredded chicken breasts or thighs work great. Leftover chicken or rotisserie chicken is a good option.