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Famous Enchiladas

From Shilee’s kitchen

ingredients

  • 1 lb skinless boneless chicken breast
  • 2 cans enchilada sauce (Old El Paso, hot, optional)
  • 8 corn tortillas
  • ½ cup shredded cheddar cheese

directions

  1. Preheat oven to 350°.
  2. Boil chicken for 20 minutes.
  3. Shred the cooked chicken into small pieces.
  4. Warm enchilada sauce.
  5. Pour 1 cup of sauce into a 12×8x2 inch casserole dish.
  6. Dip each tortilla in sauce, covering both sides.
  7. Divide shredded chicken among the tortillas, placing meat down the center of each tortilla.
  8. Fold filled tortillas and place seam-side down in the dish.
  9. Pour remaining sauce over enchiladas and sprinkle with cheese.
  10. Bake for 20 minutes at 350°.