Three-Cheese Chicken Enchiladas

Method5 steps

1. 1

   Step 1: Have the double batch of ready Colorado Chile Salsa and shredded cooked chicken prepared before starting. Keep the chicken cold until assembly. Set an oven rack in the middle and preheat to 400°F / 200°C. Heat a dry comal or large skillet over medium-low heat for at least 5 minutes.

2. 2

   Step 2: Warm one or two corn tortillas at a time on the dry comal without overlapping, for about 1 minute per face, until warm and pliable. Wrap each warmed batch in a clean kitchen towel and repeat for all sixteen tortillas.

   Uses 16 regular corn tortillas

3. 3

   Step 3: Spread about 1 cup of the ready salsa evenly over the bottom of a 9-by-13-inch baking dish. Fill each warmed tortilla with about ¼ cup of the ready cooked shredded chicken (4 cups), roll it into a soft plump taco, and arrange all sixteen seam-side down in the dish. Pour all remaining salsa over the rolls, then all the crema. Cover with all the grated Oaxaca and asadero cheeses (2 cups) and finish with all the crumbled Cotija.

   Uses All sixteen warmed tortillas from step 2 · The ready double salsa batch: about 1 cup on the bottom, all remaining salsa over the rolls · 4 cups ready shredded fully cooked chicken · 1 cup Mexican crema · 2 cups grated Oaxaca cheese · 2 cups grated asadero cheese · 1 cup crumbled Cotija cheese

4. 4

   Step 4: Bake for 15–20 minutes, checking from 15 minutes, until the cheese is completely melted and lightly browned around the edges and the chicken filling is thoroughly hot. The center should reach 74°C / 165°F when reheating previously cooked chicken; continue if needed.

   Check hot melted enchiladas · 15 minUses The complete sixteen-roll chicken, salsa, crema and three-cheese dish from step 3

5. 5

   Step 5: Serve the hot enchiladas as six portions. If using the avocado, wash it, halve and remove the pit, scoop out the flesh and slice over the servings. Refrigerate leftover enchiladas in shallow containers within 2 hours.

   Uses The fully heated baked dish from step 4 · The optional ripe avocado, sliced for garnish if chosen · Fresh water for washing the optional avocado, as needed