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giant baking dish (roughly 7×11-inches, 9×13-inches or 2.5 to 3-quart baking dish)
- 2 cups shredded rooster, (use rotisserie rooster or leftover rooster you’ve readily available for ease; or see Notes under for rooster concepts)
- 2 cups crimson enchilada sauce, divided (any warmth stage; or use crimson salsa of any warmth stage for a extra Tex-Mex twist)
- 2 ½ to three cups shredded Mexican cheese mix, divided, or to style (shredded Pepper Jack or Monterey Jack could also be substituted)
- 2 teaspoons taco seasoning, or to style (chili powder, or Tex-Mex seasoning could also be substituted)
- 8 giant tortillas, I used flour, corn could also be substituted
- Recent cilantro, non-obligatory however really useful as desired for garnishing (non-obligatory garnishes embrace bitter cream or crema cotija cheese, crimson onions, shredded lettuce, salsa, and so forth.)
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Preheat oven to 350F. Spray a 9×13-inch baking dish or similar-sized casserole dish with cooking spray, and unfold about 1/4 to 1/2 cup enchilada sauce evenly over the bottom of the pan. Put aside momentarily.
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To a big mixing bowl, add the shredded rooster, half the enchilada sauce (about 1 cup – or use crimson salsa if most popular), 1 cup shredded cheese, taco seasoning, and toss nicely to mix and coat the meat evenly. Put aside momentarily.
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Flour Tortillas – Place the tortillas within the microwave and warmth for about 30-45 seconds, or till heat, delicate, and extra pliable; do not overcook them.Corn Tortillas – Wrap the tortillas in barely damp paper towels, place them within the microwave and warmth for about 30-45 seconds, or till heat, delicate, and extra pliable; do not overcook them.
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To one of many heat tortillas, place a spoonful of the rooster combination into the middle of every tortilla, then roll up tightly. Tip – You are making ~8 enchiladas so eyeball it so you realize roughly how a lot filling so as to add to every tortilla. About 1/4 to 1/3 cup however measurements are approximate.Add every rolled tortilla to the ready pan with the sauce on the underside, and repeat the method. Snuggle every rolled tortilla tight up towards the earlier. If you must place 1-2 on the edges with the intention to get every little thing to suit (like I did within the pictures), that is positive.
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Evenly sprinkle with the remaining cheese, about 1 1/2 to 2 cups, or as desired.Tip – For Making In Advance directions, cease right here, cowl tightly with foil or plastic wrap and refrigerate for as much as 24-48 hours earlier than baking. Enable the very chilly baking dish to return to room temp for about 1 hour earlier than placing it within the scorching oven and baking.
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Bake uncovered for about 20-25 minutes, or till the cheese is melted, bubbly, and as golden as desired. Garnish as desired and serve.
Storage: Further enchiladas will hold hermetic within the fridge for as much as 5 days or within the freezer for as much as 3 months. Reheat gently within the microwave for about 30 seconds, or as desired.
Serving: 1enchilada, Energy: 238kcal, Carbohydrates: 18g, Protein: 20g, Fats: 10g, Saturated Fats: 5g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Ldl cholesterol: 48mg, Sodium: 832mg, Potassium: 161mg, Fiber: 3g, Sugar: 4g, Vitamin A: 623IU, Vitamin C: 1mg, Calcium: 428mg, Iron: 1mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
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