June 25, 2007

Chicken Enchiladas

These are an old family favorite - You can spice them up or leave them mild.

16 corn tortillas
20 oz. red or green enchilada sauce (mild, medium or hot)
4 chicken breasts cooked and shredded or cubed
1 c. water
2 c. monterrey jack cheese, shredded (divided)
1/2 c. finely chopped onion

Preheat oven to 350. Bring water and 2 cans (= to 20 oz.) of enchilada sauce to boiling point (if you like it spicy, add 1/2 tsp. of chili powder, and 1/2 tsp. crushed red pepper). Meanwhile, layer 8 corn tortillas on bottom of greased 9x13 pan. Mix chicken, onion and 1 c. cheese in a bowl. Pour 1/2 of boiled sauce on top of tortillas. Layer with chicken mixture. Cover with remaining 8 tortillas. Pour remaining sauce on top of tortillas. Cover with remaining 1 c. cheese. Cover with tin foil. Bake for 15-20 minutes. Uncover and bake for 5 more minutes, or until cheese bubbles (I like to broil it for the last 2 minutes to make the cheese darken a little). Serve w/ sour cream and lettuce.

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