KITCHENAID SILICONE OVEN MITT RECIPES

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the shredded chicken with 1 1/2 cups (6 oz./185 g) of the shredded cheese, 1/2 cup (2 oz./60 g) of the cotija and 1 cup (8 oz./250 g) of the salsa verde. Season with a few generous grinds of black pepper.
• Wrap the tortillas in a damp cloth or paper towel and microwave for 1 minute.
• Spread 1/2 cup (4 oz./125 g) of the salsa verde on the bottom of a 9 by 12-inch (23 by 30-cm) ceramic baking dish. Working with 1 tortilla at a time, place about 3/4 cup (6 oz./185 g) of the chicken filling in each tortilla, then roll tightly and arrange seam-side up in the baking dish. (It's okay if the tortilla flaps do not stay down right away as they will be weighed down by the cheese and stay in place while baking.) Repeat with the remaining tortillas. Sprinkle the remaining cheese across the top of the enchiladas.
• Transfer the enchiladas to the oven and bake until the cheese is melted and the filling is bubbling, 15 to 20 minutes.
• Top with remaining 1/4 cup (2 oz./60 g) salsa verde and 1/4 cup (2 oz./60 g) cotija. Garnish with cilantro, if desired, and serve immediately. Serves 2 to 4.
• Belle English, Williams Sonoma Test Kitchen Director