Name: Spicy Chicken Enchiladas
Yield: 4
Ingredients: 1 c. enchilada sauce; 1 chipotle chile in adobo sauce; 1 tsp. grated lemon zest; 2 tsp. lemon juice; 8 corn tortillas; 1 c. shredded rotisserie chicken; 1 1/2 c. shredded Jack cheese (jalapeño); 1 medium white onion; Cilantro leaves; Crumbled cotija (Mexican cheese); Ricotta salata

Step 1Heat oven to 400 degrees F. Heat enchilada sauce and chile in a saucepan over medium-low heat just until warm; stir in lemon zest and juice.

Step 2Microwave 2 tortillas on high for 20 seconds to soften, then spoon 2 tablespoons of the chicken and 1 tablespoon of the cheese on each tortilla. Roll up and place, seam side down, in a 12- by 9-inch baking dish. Repeat with remaining tortillas.

Step 3Pour sauce over enchiladas; sprinkle with remaining 1 cup cheese. Bake 15 minutes or until enchiladas are hot and cheese has melted. Serve with sliced onion, cilantro, and cotija sprinkled on top.

Spicy Chicken Enchiladas

Ingredients

Directions

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