Easy Chicken Enchiladas
This easy chicken enchiladas recipe tastes like what you find at your favorite Mexican restaurant. Pair with a red or green sauce of your liking!
soft burrito shells
shredded Mexican cheese
2 lbs chicken breast meat
Add 2 tablespoons of cooking wine and olive oil to taste to a pan. I love our Le Creuset cookware because it brings out the flavor in the dishes.
Add sun-dried tomatoes, chicken, and 1/3 can of enchilada sauce. Cook with the cover on.
Preheat your oven to 350 degrees.
When the chicken is fully cooked, cut it up into small pieces or strips.
Then add the chicken to 1/3 can of enchilada sauce and 1/2 can of evaporated milk. Mix ingredients.
Add half of the cheese and mix ingredients together.
Add the easy chicken enchiladas recipe mixture to soft flour taco shells and roll them up tightly.
Place in sprayed or lightly oiled pan with sides for the oven. Fill the pan and spread the rest of the cheese on top with the remaining enchilada sauce if desired.
Bake 15-20 minutes or until cheese melts and shells are lightly toasted.
Recipe Credit: The Best of Life Magazine (BestofLifeMag.com)