Best Homemade Chicken Enchiladas

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!

Ingredients:

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!

Step 1:

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…

Step 2:

Grab a package of Spanish rice (any brand will work) and follow the directions on the packaging.  You can do this alongside the chicken.

Step 3:

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.

Step 4:

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.

Bon Appetit!

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