Updated: May 15
The quantities for the ingredients depend on how many you want to make, but I prefer to buy a rotisserie chicken and I use about half of it for a pan of 12-15 enchiladas. When I cook my own chicken I use boneless, skinless breasts and/or thighs, drizzle with cooking oil and season with garlic & sea salt and freshly ground pepper.
Approx. 3 cups shredded chicken 12-15 corn tortillas Monterrey Jack cheese, shredded (approx. 2 cups) Tomatillo salsa (see recipe below)
Heat oil in a large saute pan and dip tortillas one at a time in oil for about 10-15 seconds - just to soften so they can be rolled. Lay them on a plate, and if you have a helper, have them fill and roll! Otherwise, after several tortillas are ready, fill with shredded chicken, roll and place in a rectangular baking dish. Continue this process, lining up the enchiladas in the pan snugly so they do not open. When the pan is full, pour salsa over the top, then cover with shredded cheese. Cover with foil and bake at 350 for @ 10 minutes; remove foil and bake for another 10 minutes or so until cheese is melted and just starting to brown. If chicken is cold, bake for 30 minutes (20 min. covered, 10 min. uncovered) . Smaller quantities can be heated in microwave for 1-2 minutes.