Chicken and Cheese Enchiladas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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I like using red sauce for my enchiladas, my MIL likes using green sauce. Either way the filling is great. Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts |
2 lbs medium cheddar, grated |
2 -3 dozen corn tortillas, approximately |
2 (14 ounce) cans red enchilada sauce |
1 bunch green onion, finely minced |
Directions:
1. In a shallow pan cook the chicken in water until fully cooked, approximately 5-10 minutes.
2. Lightly toast tortillas on an open flame until very lightly charred and pliable (alternately place in damp paper towel and microwave for 30-45 seconds, do in batches of 12).
3. Pull or cut the chicken into small pieces.
4. Dip the tortillas in enchilada sauce, making sure to coat both sides. Place a small amount of the chicken, cheese and onion in the tortilla and roll up tightly. Place in a 9X13 pan seam side down. Repeat with the remaining tortillas and when the pan is full pour any remaining sauce over the enchiladas and sprinlke with cheese. Bake in a 350 degree farenheit oven for 15-20 minutes. Serve with sour cream, guacamole and hot sauce.
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