Chicken Enchiladas
Ingredients
- 12 Corn Tortillas
- 1 Jar Enchilada Sauce
- Shredded Cheese
- 3-4 Cups Chicken (to be shredded)
- Mexican Rice
- Refried Beans
- Salt & Pepper (to taste)
Cooking Instructions
- Season chicken with salt and pepper
- Cook through until golden brown (approx. 8 minutes per side)
- Shred chicken
- In large bowl, combine chicken with 1/4 cup of enchilada sauce
- Warm tortillas in microwave until warm and flexible (approx. 1 min flipping halfway through)
- Assemble enchiladas by evenly filling each tortilla with chicken mixture and shredded cheese
- Roll tightly and place in baking dish, seam side down
- Pour remaining sauce over enchiladas and top with shredded cheese
- Bake at 350° for 20 minutes
- Serve alongside quick Mexican rice or refried beans
