Monday, November 16, 2009

Chicken Enchiladas That Are GREAT

I am Chris and I am the Davis family cook. (You probably knew this already). There are many, many ways to make to make chicken enchiladas. Here is how I do it:

Ingredients: 1 1/2 to 2 lbs boneless, skinless chicken breast, cubed.
10 or more flour tortillas, soft taco size. I use Mission brand tortillas.
3 or more 15 oz. cans enchilada sauce. I use Rosarita brand mild enchilada sauce.
Grated cheddar cheese, as much as you want.

Preheat oven to 375 degrees. On stove, cook chicken in a small amount of vegetable in a skillet or wok until no longer pink. Drain fat. Return chicken to skillet and add some enchilada sauce. Simmer slowly while you grate cheese. In a tortilla, roll together spoonful of chicken, some cheese and a little sauce. Place enchiladas in 9X13 glass or metal pan. Continue rolling enchiladas until all chicken and/or tortillas are used. Cover rolled enchiladas with remaining enchilada sauce and cheese. Place pan(s) into oven and bake for approximately 25 minutes. Serve garnished with sour cream and/or salsa, if desired. Enjoy!

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