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Cheesy Chicken Enchiladas
Ingredients
  • 3 cups homemade or store-bought enchilada sauce (see headnote and related recipe)
  • Hot sauce
  • Fresh lime juice
  • 1 pound boneless, skinless chicken thighs (excess fat trimmed)
  • 2 cups (8 ounces) grated Monterey Jack cheese, divided
  • 1 cup (4 ounces) grated sharp cheddar cheese
  • ½ cups fresh cilantro, finely chopped, plus more for garnish
  • Twelve (6-inch) corn tortillas
  • Cooking oil spray
Steps
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