• Preheat an oven to 375 F. Lightly grease a 9x13 baking dish.
• Make the filling. In a mixing bowl combine the shredded chicken, sour cream, spices, sliced green onion (white and light green parts), monterrey jack cheese, and half the cheddar cheese. Stir well to combine. This part can be done up to 3 days in advance.
• Fry the tortillas. In a nonstick skillet, heat 3-4 tablespoons canola oil over medium heat. Once the oil is hot, lightly fry the tortillas for 10-15 seconds per side until flexible. Transfer to a plate and let them cool.

  Alternately, spray both sides of tortillas with nonstick canola spray, lay them on a baking sheet, and bake 3-4 minutes until flexible.
• Assemble. Pour half the enchilada sauce in a shallot dish. Pour about 1/2 cup into the prepared baking dish in a thin layer on the bottom.

  Dip a tortilla in the enchilada sauce on both sides and shake off the excess. Place the tortilla on a cutting board, fill with about 1/3 cup or so of filling, and roll into a tight log. Place the enchilada seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
• Bake. Drizzle the remaining enchilada sauce over the top and top with the remaining cheese. Bake for 35-40 minutes uncovered until browned and the cheese is bubbly. Remove from the oven and top with cilantro and green onions.

Storage Instructions

• To store: Let your enchiladas cool to room temperature. Transfer them to an airtight container and store in the fridge for up to 5 days. 

  To reheat: If reheating from frozen, let the enchiladas defrost in the fridge. Once defrosted, microwave them until warmed through.

  To freeze: If you want to freeze after baking, transfer your cooled enchiladas to an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months.

   

  If you want to freeze before baking, follow the instructions up to assembly. After you assemble the enchiladas, you can place them in a baking dish or an aluminum baking tray. Top with sauce and cheese, cover tightly with plastic wrap and foil, and freeze for 3 months. To bake after freezing, transfer the enchiladas to the fridge overnight to defrost. Once defrosted, bake as directed.