-
1
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
-
2
Bake at 350F for 35 minutes total.
-
3
Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
-
4
Cook the breasts on broil for 5 minutes on each side.
-
5
Let the breasts cool for 15 minutes.
-
6
Chop the chicken breasts finely. Set aside.
-
7
If using onions add them to chicken .
-
8
Combine enchilada sauce and sour cream in large saucepan. Heat on low.
-
9
Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
-
10
Put 4 serving spoons of sauce in the bottom of pan.
-
11
Dip tortilla into sauce mixture on both sides of tortilla.
-
12
Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
-
13
Wrap up and proceed with the next 11 tortillas.
-
14
Set this pan aside and proceed with the rest of enchiladas in other pan.
-
15
Divide the leftover sauce over the the enchiladas in both pans.
-
16
Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
-
17
Cover with foil. At this point I refrigerate one pan for later in the week.
-
18
Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
-
19
Remove from oven and let set 10 minutes.
-
20
Serve with guacamole.
