Chicken Enchiladas

1. 1

   cut up cooked chicken set aside.

2. 2

   mix in large bowl 1/2 the shredded cheese 1/4 of the enchilada sauce and rest of ingredients.

3. 3

   Add chicken and mix well.

4. 4

   Lay out tortillas on flat surface and evenly distribute chicken mix in middle of tortillas, roll and place them seam side down in a row into a 9x13 greased pan ( pam works good).

5. 5

   This will be a tight fit in the pan so roll them tightly making sure the insides are spread from end to end.

6. 6

   You can decrease servings, if needed.

7. 7

   Pour remaining enchilada sauce over top, with rubber scraper separate enchiladas to get sauce in between them.

8. 8

   then sprinkle with remaining cheese, cover with foil and bake.

9. 9

   time will depend on, if it was refrigerated it will be a longer cook time.

10. 10

    Uncover last 10 minute serve with lettuce, tomatos, black olives, sour cream, splanish rice, refried beans or black, chips and salsa or whatever you want!

* Per serving · 4 servings · Values may vary.

No additional tips available.