BREAKFAST ENCHILADAS CORN TORTILLAS RECIPES

Steps:

• Preheat oven to 350ºF. Lightly spray 9x13" glass dish with nonstick cooking spray.
• Spread about 4 tablespoons of red enchilada sauce in the top half of the baking dish, lengthwise. Spread about 4 tablespoons of green enchilada sauce in the bottom half of the baking dish. Set aside.
• In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and the salsa.
• Prepare corn tortillas, about 5 at a time, in between a damp paper towel and in the microwave for about 30 seconds. This will keep them from cracking when you roll them.
• Fill corn tortillas evenly with chicken/cheese filling, and roll and place into pan. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. Sprinkle with remaining cheese. Bake covered with foil* for 30 minutes or until hot and melty.
• Top with any desired toppings and serve.

Steps:

• Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
• Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
• Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
• Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.