Chicken Enchiladas

Chicken Enchiladas
  • Serves: 2 meals
  • Prep Time: Quite a while
  • Cook Time: 30-45 minutes
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This is the customized version I did. Check this to see how many batches I do at a time. Be sure to make Corn Salsa the day before!
Original recipe is here.

Ingredients

Directions

  1. Preheat oven to 350 degrees.
  2. In large saute pan, heat oil over medium-high heat. Cook chicken breast 2-3 minutes on each side (I should probably try pounding it out some). Pull chicken out.
  3. Add onion and saute for 3 minutes, stirring occasionally.
  4. Cut chicken up into 1/2" cubes.
  5. Add chicken and green chiles to onions in pan. Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
  6. Spray PAM into 8x8 baking dish. Put two tortillas into dish, spoon 2 tablespoons of enchilada sauce, a quarter of the chicken mixture, a quarter of the beans, and top with cheese. Roll each one up and push to the side. Repeat with the remaining ingredients. Then pour the remaining enchilada sauce on top of the tortillas, and sprinkle on more shredded cheese.
  7. Bake uncovered for 30 minutes. Remove from oven and serve immediately, with beans, rice and pico salad.
Author Kim
Brown
kim@bbdgraphics.com

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