Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5-6 boneless, skinless chicken breasts
1 package taco seasoning mix
2 28-ounce cans red enchilada sauce
20 ounces of shredded cheese (1/2 cheddar and 1/2 Monterey Jack)
20 8-inch flour tortillas
2 small onions, chopped (optional)
2 cans olives, chopped (optional)
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Directions: |
Directions:Cook chicken and shred. Put chicken in a pan and sprinkle taco seasoning (I use 3/4 of a package) on chicken and warm on the stove. Add a small amount of water to chicken and seasoning.
Pour some enchilada sauce into a 9 x 13-inch baking dish. Dip a tortilla shell in the enchilada sauce, covering both sides of the shell. Fill the shell with shredded chicken (about 3 tbsp) and sprinkle with cheese. Roll up and put it into the baking dish. Repeat with remaining tortillas. This makes two 9x13 pans full.
Pour enchilada sauce over enchiladas and top with cheese, olives and onions. Cover with tin foil.
Bake in oven for 45-60 minutes at 325º. |
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Personal
Notes: |
Personal
Notes: I get about 20 enchiladas from this recipe, but it depends on the amount of chicken you choose to put in the tortilla shells and the size of the tortilla shells.
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