Chicken and Cheese Enchiladas
"I like using red sauce for my enchiladas, my MIL likes using green sauce. Either way the filling is great."
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
4-5
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
- In a shallow pan cook the chicken in water until fully cooked, approximately 5-10 minutes.
- 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).
- Pull or cut the chicken into small pieces.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I'm a stay at home mom to twins, a boy and a girl. They're 5 now. My husband and I have been together for 17 years. I love cooking and graduated from culinary school 12 years ago. Feeding people is one of my greatest joys. I love the holidays! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
