Gooey enchiladas are school-night easy when all of the ingredients are ready to assemble, so you can roll it up, sauce it down, and stuff it in the oven.
What You Get
Roasted winter squash
Shredded jack cheese
Makes 4 servings
Active Time: 10 minutes
Total Time: 30 minutes
Preheat the oven to 425°F. Pull out a rectangular baking dish (about 9 x 13 inches), along with the tortillas, chicken, squash, enchilada sauce, and jack, lining them up on the counter.
In a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm. Working with one tortilla at a time, add a large pinch of chicken and a spoonful of squash on one side, before rolling it up. Place the enchilada, seam-side down, in the prepared pan. Continue filling and adding enchiladas to the pan, lining them up snugly, until all of the tortillas are used and the pan is full.
Pour the enchilada sauce over and sprinkle the jack on top. Transfer the pan to the oven and bake until the cheese is golden and bubbly, 15 to 20 minutes.
Let the enchiladas rest for a few minutes before cutting into squares. Meanwhile, chop a handful of cilantro leaves. Transfer the enchiladas to plates, sprinkle with the cilantro, and serve warm.
Contains: milk, wheat.