Chicken Enchilada

December 30, 2015 February 24, 2016

This is an amazingly easy dinner (and it tastes great too)! I got this recipe from my sister and have used it for years now.

1lb boneless, skinless chicken

1 jar salsa (I prefer Pace but any brand will work)

corn or flour tortillas

Shredded cheese of your choice

Red or green enchilada sauce

Boil chicken until tender and falls apart (about an hour).
Preheat oven to 350.
After chicken cools, shred.
Place chicken in a large skillet and add salsa (enough to coat all chicken, about 1/2 jar) and warm.
If using corn tortillas, put a small amount of enchilada sauce into a small fry pan and heat.
Place corn tortilla into sauce and heat till warm flipping once.
Place tortilla into cake pan.
Layer with chicken and cheese.
Roll
Repeat steps 6 through 9 until you have as many as you want or until chicken is gone.
For flour tortillas, simply layer with cheese and chicken, roll and place in pan.
Pour remaining enchilada sauce over the rolled enchiladas.
Top with remaining cheese.
Place in oven for about 10 to 15 minutes or until cheese is melted and bubbly.
Serve with beans and rice.

All told from start to finish it takes about an hour and a half. If you don’t have time to wait for the chicken to cool, use 2 forks to shred. These are amazing! If you try this recipe I would love to hear what you think about it.

Have a great day!

Renee