I use homemade loosely ya’ll…
My mom has been making these for years and the recipe has evolved over time. This is super easy, incredibly tasty and saves/freezes very well. Enjoy!
Note: You can add veggies to this recipe if you like. When I am not cooking for my husband, I like to add black olives.
- Small can of El Paso enchilada sauce (10 ounces)
- Large can of El Paso enchilada sauce (1 lb & 3 ounces)
- Package of shredded cheese (you can use mexican blend, taco blend, cheddar…whatever you like)
- Package of large tortillas
- Package of Spanish Rice
- Package of chicken breasts
Preheat oven at 350!
Cut up a package of chicken breasts (Perdue chicken usually comes with 3 large breasts). You can use white or dark meat, I prefer dark meat. For those nights that you don’t feel like cooking up some chicken, grab a rotisserie that is already cooked. You will want to shred the meat. IMO, cooking your own chicken makes the enchiladas heftier and tastier…
Grab a package of Spanish rice (any brand will work) and follow the directions on the packaging. You can do this alongside the chicken.
Mix the cooked Spanish rice, cooked chicken, a cup of shredded cheddar cheese and the small can of El Paso sauce in a large bowl.
Grab that Pyrex casserole dish and grease it up real good with that Pam Olive Oil. Go ahead and open that large can of El Paso sauce and pour a little bit on the bottom of your Pyrex casserole dish…just enough to cover the bottom.
Open that package of tortillas. In each tortilla, add a generous amount of the mixture from step 3 (only handle one tortilla at a time). Roll the tortilla into a burrito and place in your Pyrex casserole dish. Repeat for all the tortillas. You will more than likely only be able to fit 6-7 enchiladas at a time in your Pyrex casserole dish. Almost finished….
Pour the remaining El Paso sauce on top of all the enchiladas. Cover the Enchiladas with a generous amount of cheese. Cover your Pyrex casserole dish with aluminum foil and place in the over. Bake for 30-40 minutes.