Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
i modified the recipe with a homemade green chile sauce and used mexican cheese and corn tortillas way better if you ask me...Ive also never seen enchiladas made with flour tortillas im from the southern tip of texas. Good luck hope the modifications work for you :)
Being from the Southwest, I know that you do not use flour tortillas to make enchiladas. We use them for burritos, quesadillas, etc., but not anything that requires a sauce such as enchiladas. Corn tortillas work and taste much better and you do not get that gummy texture that you do with flour. Would probably be food with corn tortillas. Thanks.
I modified the recipe i used a homemade green chile sauce, mexican asadero cheese, and corn tortillas. Im also from the southern tip of texas just a hop skip and a jump from the mexican border i have never seen enchiladas made with floor tortillas. the only thing ive ever really seen done with flour is grilled burritos smothered in a sauce
I used "medium" enchilada sauce and it bordered on too spicy for me, which would be good for those wanting more kick. Next time I will use mild. I didn't mind flour tortilla enchiladas for a change, but I will make this with corn tortillas later. I saved half the filling for that purpose, and to top with the mild sauce. (Only change made was just more cheese in filling, cup and a half.)