We had some wonderful chicken enchiladas the other night. It was extremely easy to make. The recipe is easy to adjust for your own personal preference. I also think it would be an easy plan ahead meal or an easy way to use up leftovers.
To start with, I boiled 3 chicken breasts. Once they were cooked all the way through remove them from the water and pull apart with 2 forks.(like you would with pulled pork)
For the next step, saute 1/2 a meduim onion over medium heat for about 5min or until tender, in a large frying pan. Place the chicken and a can of red enchilada sauce in the frying pan with the onions and let cook for about 2 minutes. Once you are done fold in 1cup of cheese and place in warmed tortilla shells. Just a tip, dampen the warmed tortilla shells before you place the filling in them. I was able to fill 8 tortilla shells. Place filled shells in a baking dish and top with 1 cup of cheese. Place in a 375 degree oven for 10 minutes then switch the stove to low broil for about 5 minutes. Watch carefully, it can burn very easily.
I suggest eating the enchiladas with whole grain rice and sour cream.
Ingredients:
3 chicken Breasts
2 cups of cheese of your choice
1 can of red enchilada sauce
1/2 a med onion
8 tortilla shells
sour cream optional
