Wednesday, April 24, 2013

Chicken Enchiladas [Tom & June]

You will need:

Shredded cooked Chicken (we use 4 half breasts – grilled)                                                        

2 cans Enchilada Sauce
1/8 cup finely Chopped Onion
3 tablespoons finely Chopped Cilantro
8 Corn Tortillas
Shredded Cheese (we buy a 4-cheese Mexican mix cheese – might not be available everywhere)

Pour ½ can of the enchilada sauce in a 8 x 8 (or approximate) pan.  Mix remaining ½ can enchilada sauce, onion, chicken, cilantro and ½ of cheese.  You can make individual enchiladas or make a layered casserole.

  1. Take a tortilla and fill with filling, roll up and place in dish.  
     2. Or, place a layer of tortillas over sauce, spread a layer of filling on top and repeat until all is used up.

Top with enchilada sauce, spread cheese on top and bake approximately 30 minutes or until heated.

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