chicken enchiladas

★★★★★ 1 Review
vbmb247 avatar
By Desiree Wilmoth
from Kinsman, OH

When serving I cut in half and place in the center two halves on a plate, one resting at an angle on the other. I then put tortilla chips around the whole plate. Drizzle with nacho cheese,top with tomatoes, black olives, chopped green onions and a dollop of sour cream. I take this to family gatherings and there is never leftovers.

serves 8
prep time 30 Min
cook time 45 Min

Ingredients For chicken enchiladas

  • 5-6 md
    chicken breast halves, skinless and boneless
  • 4 c
    shredded colby jack
  • 8-10 md
    soft tortilla shells
  • 2 pkg
    taco seasoning
  • 1 1/2 c

How To Make chicken enchiladas

  • 1
    Preheat oven to 375.
  • 2
    Cut chicken into chunks and place into fry pan, on medium heat.
  • 3
    When fully cooked add taco seasoning and water. Bring to soft boil then simmer for 5 minutes.
  • 4
    Take tortilla shell and put cheese across center then add chicken over top and roll up.
  • 5
    Place in a greased 13x9 and repeat until all chicken is used.
  • 6
    Pour the taco seasoning mixture over the top of the chicken tortilla rolls. Spread the remaining cheese over that.
  • 7
    Cover with aluminum foil and bake for 45 minutes.

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