Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Warm the tortillas in the microwave or a dry skillet until flexible, and spread ½ cup enchilada sauce over the bottom of a 9-by-13-inch baking dish.

2. 2

   Mix the shredded chicken with cumin, garlic powder, salt, green chiles, and ¾ cup of the cheese. The filling should look evenly seasoned and hold together when pressed.

3. 3

   Spoon about ¼ to ⅓ cup filling down the center of each tortilla. Roll them snugly and set them seam-side down in the dish, keeping the rolls close so they do not open.

4. 4

   Pour the remaining enchilada sauce over the rolls and cover with the remaining cheese. Bake 20 minutes, until the sauce bubbles at the edges and the cheese is fully melted. Rest 5 minutes before serving with your favorite toppings.