Chicken and Cheese Enchiladas

1. 1

   In a shallow pan cook the chicken in water until fully cooked, approximately 5-10 minutes.

2. 2

   Lightly toast tortillas on an open flame until very lightly charred and pliable (alternately place in damp paper towel and microwave for 30-45 seconds, do in batches of 12).

3. 3

   Pull or cut the chicken into small pieces.

4. 4

   Dip the tortillas in enchilada sauce, making sure to coat both sides.

5. 5

   Place a small amount of the chicken, cheese and onion in the tortilla and roll up tightly.

6. 6

   Place in a 9X13 pan seam side down.

7. 7

   Repeat with the remaining tortillas and when the pan is full pour any remaining sauce over the enchiladas and sprinlke with cheese.

8. 8

   Bake in a 350 degree farenheit oven for 15-20 minutes.

9. 9

   Serve with sour cream, guacamole and hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.