easiest enchiladas ever

Kris and I love Mexican food and I try to make it once a week. One of our favorites and my most requested is chicken enchiladas – and seriously they are the easiest thing to make! Not to mention they are cheap cheap cheap. No wonder I love making them. I would say I made up this recipe but I’m sure it’s similar to many recipes out there.


Ingredients

• 6-8 flour tortillas (we don’t like corn so use flour instead. I also use the “raw” tortillas from Costco which adds time to the recipe since you have to cook them first but they are so yummy)
• 2 cans of enchilada sauce
• 1 can of fire roasted green chilis
• 2 cooked chicken breasts cubed or shredded
• 2 cups of shredded cheddar cheese

Directions

1. Bake chicken breasts at 350 for 60 minutes (or until cooked through). Cut up the chicken into cubes or shred with a fork.
2. Pour one can of the enchilada sauce into a pan and add the chicken, a couple handfuls of cheese (about 1 cup) and fire roasted chilis. Cook over medium until warm and cheese is melted.
3. Turn on oven to 350 and pour 1/3 of the remaining can of enchilada sauce on the bottom of a baking dish (I use a 9x13 glass dish). Scoop about 1/3 cup of chicken mixture into each tortilla, wrap it up and place in the baking dish.
4. Pour remaining sauce over the wrapped tortillas and top with the remaining cheese.
5. Bake for 30 minutes or until cheese is melted and enchiladas are warmed. If the cheese is getting burned and you need to bake longer then place foil over the pan.
6. I served this with Spanish rice and it was oh so yummy! Makes great leftovers too – and would be a great dish to freeze!