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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

LeBouef-Word-McCracken Chicken Enchiritos Recipe

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This recipe for LeBouef-Word-McCracken Chicken Enchiritos is from The LeBouef Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 Chicken Breasts
1 Large Can of Green Enchilada Sauce ( the can is as big as your head... You could also get a few small cans)
1 Large White Onion
Small Bag of Corn Tortillas
Mexican Cheese
1 Can of Corn (optional)
1 Can Black Beans (optional)
Spinach to taste (optional)
Directions:
Directions:
1. Heat oven to 375 degrees. Find a 13" x 9" pan, or whatever will fit in the oven. We don't get picky about what works.
2. Boil the chicken! Shred the chicken!
3. In a bowl mix the chicken, half the can of enchilada sauce (green sauce makes all the difference, don't use red!), corn, beans and spinach. The chicken mix should be saturated with enchilada sauce. Add or subtract ingredients that feel good in the moment. Not everyone wants spinach in their enchiladas.
4. From here out you have two options! You may either roll the chicken mix into a tortilla, or you can lay down a layer of the chicken mix, then tear up the corn tortillas and put on top. Do this twice over. Don't forget cheese as preferred.
5. Pour the rest of the enchilada sauce on top. Sprinkle cheese on top and put in the oven until the cheese melts ~ 15 to 30 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
My parents made this for my brother and me all the time. When my husband to be and I were in college my first call was to home to ask how to make it. Easy and delicious, enjoy!

 

 

 

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