Cheesy Chicken Enchiladas

I thought so! The secret to their slight crunch is the baking method. The assembled enchiladas bake uncovered for the first 10 minutes at a high temperature. Then, the oven temperature is lowered and the enchiladas are topped with sauce and cheese, covered with aluminum foil, and returned to the oven to bake 20 minutes. The final step is to remove the foil and bake uncovered for another five minutes or so to crisp them up!

Having a full-time career sometimes creates challenges for my weekend passion for cooking and blogging. The cooking and blogging are not the problem, but the preparation, planning, and shopping can often take more of my precious weekend hours than I like. I really, really enjoy browsing through cookbooks and food blogs for inspiration and I can completely loose track of time doing it!

Ingredients

• 2 cloves garlic, minced
• 3 cans (3 cups) enchilada sauce
• salt
• ground black pepper
• 2 boneless, skinless chicken breasts
• 2 cups shredded cheddar jack cheese
• 8 flour tortillas
• cooking spray
• 1/2 cup fresh cilantro, roughly chopped (optional)

Instructions

1. Preheat oven to 425 degrees.
2. Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.
3. Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).
4. Lightly coat the bottom of a 9-inch x 13-inch baking dish with cooking spray and set aside.
5. Add chicken, 3/4 cup reserved enchilada sauce, and 1 cup cheese to a large bowl. Add cilantro (if desired) and stir gently to combine.
6. ......................................

for full instruction please see : lifeloveandgoodfood.com

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