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Chicken Enchiladas
These easy to make chicken enchiladas are both spicey and delicious. I use shredded cooked chicken that's rolled inside corn tortillas.
Top with enchilada sauce and shredded cheese to complete. You can serve chicken enchiladas with Spanish rice for a delicious Mexican style meal.
Ingredients:
6 boneless chicken breasts
16 corn tortillas
3 cups water
2 8 oz cans tomato sauce
2 packets enchilada sauce mix
2 cups shredded cheddar cheese, or your fav cheese
Sour cream
Finely chopped onions
Onion powder
Spanish Rice
Cooking Instructions:
Season the boneless chicken breasts with chopped onions and onion powder. Place in baking dish in oven, at 350 degrees for 45 minutes. Let cool and shred chicken. Stir the 3 cups water and tomato sauce into the enchilada sauce mix. Bring to boiling; reduce heat to simmer. Let it simmer until the sauce thickens, then remove from heat. Pour in a bowl and let cool. Preheat oven to 350 degrees. After chicken and sauce has cooled, warm 16 tortillas by putting a few at a time in microwave for a few seconds. Dip tortillas in bowl of enchilada sauce. Put chicken in tortillas and roll tightly. Place in greased baking dish. Pour remaining sauce over top of rolled enchiladas and top with cheese. Place in oven and bake until cheese has melted and is bubbling, about 15-20 minutes. Put pouches of rice in microwave and heat for 1 1/2 minutes. Top enchiladas with sour cream, and salsa if you like. Serve with Spanish rice as a side dish.
Yields: 8 servings
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