Friday, July 19, 2013

Chicken Enchiladas {Recipe}

Last night I made Chicken Enchiladas for dinner. And since I remembered to take pictures
during the process, I figured I'd share this oh-so-easy recipe.

To be honest, the sauce is not my favorite. I'm still looking for the perfect Tijuana Flats enchiladas copy-cat sauce, but
this the Old El Paso Enchiladas sauce is convenient... & when it comes to me, convenience usually wins.

It takes about 45 minutes for this meal - prep & cook time included!

What you'll need:
1. Boneless skinless chicken breasts
2. Flour Tortillas
3. Shredded Cheese
4. Old El Paso Enchiladas Sauce
5. Fiesta Sides - Mexican, Spanish or Taco Rice
We prefer spanish or taco rice, but they were out.
6. Cooking spray
You'll need to shred the chicken to get started. I find that boiling the chicken makes the shredding process simpler so that's what I did. I typically cut the breasts in half when boiling them to ensure that it's cooked throughout. Mix the shredded 
chicken, 1 cup of cheese and 1/2 can of the enchiladas sauce in a bowl.
 Lay out the ingredients on a tortilla wrap and roll it up. Of course you can add any extra goodies like onions,
peppers, etc... here but these tastebuds are far too picky for that. 
Place them in a pan, pour the remaining enchiladas sauce over the top of the tortillas. Bake for 20-25 minutes at 375°.  
When you have 10 minutes left on the enchiladas  throw a cup of cheese over the top to allow it to melt.

While they are cooking, follow the instructions on the rice packet to cook the side - it takes about 10 minutes to cook.
 Bon Appetit! 

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