Tuesday, May 1, 2007

Chicken Enchiladas

Serves 4
I honestly have never clocked the prep or cook time for this recipe but it usually takes about 1 hour start to finish. I will pay attention this week an update this post after the fact.


1 lb boneless skinless chicken breasts for breast tenders
1 large can Enchilada sauce (red or green depending on your preference, we like green)
1 12 count package corn totillas
1 small red onion, diced
1 pkg shredded Mexican cheese blend
2 green onions, sliced
vegetable oil


preheat oven to 350 degrees
cook chicken (either boil or in a cook in skillet)
shred chicken and set aside
heat oil is small skillet
fry each tortilla for a few seconds on each side
place enchilada sauce in shallow dish
dip one tortilla in the sauce on both sides and place in baking dish
add small amount of shredded chicken, cheese and onion to middle of tortilla
roll tortilla into enchilada shape
repeat until each tortilla has been filled
cover enchiladas with rest of shredded cheese and green onion
bake for 20-30 minutes until cheese is melted and sauce is bubbly

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