cheesey chicken enchiladas
(2 ratings)
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These are not true enchiladas. My family does not like the sauce in real ones, but this is what they call them. This is very filling meal. I take to family parties and always come home with an empty dish.
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(2 ratings)
yield
serving(s)
prep time
25 Min
cook time
45 Min
Ingredients For cheesey chicken enchiladas
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2 lbchicken breast halves, skinless and boneless
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3 ccheddar cheese, shredded
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2 pkgtaco seasoning mix
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10tortillas, flour
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2tomatoes
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6green onions
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1 canblack olives
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sour cream
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nacho cheese
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tortilla chips, baked
How To Make cheesey chicken enchiladas
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1Preheat oven 350 degrees F, grease 13x9 pan
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2Dice chicken breasts and cook in frying pan
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3When chicken is done add taco season as per packet directions. Simmer for 5 minutes
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4Take 1 flour tortilla, put some shredded cheese across the tortilla then add chicken. (I use a large serving spoon, but amount of chicken is up to you.) Then roll and place in pan with seam side down.
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5Repeat til all chicken is done. Might need another pan.
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6Poor the sauce from the chicken over the top of the rolled tortillas and top with remaining shredded cheese.
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7Cover with foil and back for 30 mintues. Then bake for 15 minutes uncovered.
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8While baking dice tomatoes, slice olives and green onions (using stalk and all), and warm nacho cheese.
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9When done cut each enchilada in half and plate one half in center of plate and other half leaning with cut side up.
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10Around enchilada place tortilla chips. Top with tomatoes, olives, green onions and drizzle nacho cheese over the top. Add dollop of sour cream and add a few green onions for decorations.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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