I got this recipe from a recent issue of Cook's Country magazine and added the half-and-half to suit my husband's tastes. (He's become more and more anti-spicy over the years, even mild spicy, but I love him in spite of his deficiencies.) This is quickly becoming one of our weeknight go-to meals because it's so quick and tasty.
2 (10-ounce) cans green enchilada sauce
1 cup chopped fresh cilantro
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about three cups) OR 2 (12.5-ounce) cans cooked chicken breast, drained and broken into pieces
2 ½ cups shredded Mexican cheese blend OR shredded cheddar cheese
Salt and pepper
12 (6-inch) corn tortillas
½ cup half-and-half, whipping cream, or whole milk, optional
Preheat oven to 400*F.
Puree enchilada sauce and 1 cup cilantro in a blender. Combine 1 cup enchilada sauce mixture, chicken, and 1 ½ cups cheese in a large bowl and toss to combine. Season with salt and pepper.
Wrap tortillas in a clean kitchen towel and microwave until hot and very pliable, 30 to 90 seconds. Top each tortilla with approx. ¼ cup chicken mixture, roll tightly, and place seam-side down in a greased 9”x13” baking dish. Spray tops of enchiladas lightly with cooking spray.
If desired, mix half-and-half, whipping cream, or whole milk with remaining enchilada sauce. Pour 1 to 1 ½ cups sauce mixture over top of enchiladas, then top with remaining 1 cup cheese.
