Cheesy enchiladas

Directions

Step 1	Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.
Step 2	One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.
Step 3	Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas. Cover with the grated cheeses and sprinkle the Cotija over the top.
Step 4	Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Serve hot and garnish with the crema, avocado and slcied scallions.

Notes:

Comfort food at its best. What makes or breaks an enchilada is most times the salsa! Here taking it over the top w a killer salsa and lots of melty cheese and the addition of the salty and crumbly Cotija.

Ingredients

16 corn tortillas homemade or store-bought
2 bottles La Costeña Green Salsa
4 cups shredded cooked chicken or rotisserie chicken
1 cup Mexican crema
1 ½ cups grated Oaxaca cheese or mozzarella (6 ounces)
1 ½ cups grated asadero or Monterey Jack cheese (6 ounces)
1 ½ cups grated mild cheddar cheese (6 ounces)
1 ½ cups crumbled Cotija cheese (6 ounces)
1 ripe avocado halved, pitted, and sliced, for garnish (optional)
3 to scallions, thinly sliced, for garnish

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.