Thursday, June 3, 2010

Chicken Enchiladas


  • 3-4 chicken breasts
  • 1 chicken bullion cube
  • 1 medium red onion diced
  • 15 white corn tortillas or flour tortillas (fajita size).. room temperature..
  • 3 (10 ounce) cans red or green enchilada sauce (I use Old El Paso)
  • 3-4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend Mexican cheese mix)
  • sliced jalapenos optional..
  • pico de gallo optional
  • sour cream optional


  1. Boil chicken with bullion cube until it falls apart, then shred.(I put it in the slow cooker many times, and save me he hassle...)
  2. Mix 1/2 can of sauce, 2/3 or the diced onion and a little cheese with chicken. (can be added directly into slow cooker if desired)
  3. Put other 1/2 can on bottom of 11x9 baking dish.
  4. Preheat Oven 350 degrees.
  5. Roll chicken mixture into tortillas. (if they aren't room temperature, you can microwave for a few seconds, but i find that THAT makes them too chewy)
  6. Put in pan semi-tightly.
  7. Cover with remaining 2 cans sauce, cheese, and a little onion for garnish.
  8. Bake covered for 10 minutes then uncovered for another 10-15 more until cheese is fully melted (usually about 20-25 min total).
  9. Brown top slightly or to preference.
  10. serve with Sour cream, Guacamole, and Pico de Gallo... and dont forget the jalapenos for added heat..

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