Enchiladas

1 (15-oz.) can Las Palmas red enchilada sauce (yellow can)
1 c. onion, chopped
1 (16-oz.) pkg. cheddar cheese, shredded
2 c. cooked chicken breast, diced (or 18-20 oz canned chicken breast)
8 med. flour tortillas
2 T. cooking oil

Hi Everybody!

There is nothing really unusual about my enchiladas. But they taste sooooooo great!

I buy a small can of red enchilada sauce from the grocery. I like "Las Palmas Enchilada Sauce" in the yellow can.

I dice up about 1/3 of a white onion. I shred up cheddar cheese, I don't know how much, but it easy to shred more.

I take a 10x12 baking pan, oil the bottom well, and spread a thin layer of enchilada sauce.

In a skillet, large enough for my medium sized flour tortillas, I put in some oil and heat the pan. Heat the tortilla until it is warm and can be handled easily. Place the tortilla in the 10x12 baking pan, spoon on a layer of enchilada sauce, add sliced chicken-already cooked, diced onions and shredded cheese. Spoon on a couple tablespoons more of the enchilada sauce on the ingrediants, and roll the tortilla up. The inside of the enchilada should have enough enchilada sauce to look wet all over. Too little sauce makes for a dry enchilada.

Keep doing this until you run out of room or ingrediants!

Spoon enchilada sauce on each rolled enchilada, so that the tortilla is wet all over the top. Add shredded cheese over each enchilada, and put the baking pan in a 350 degree oven for 15 minutes.

That's about it, except that when the enchiladas are cool, I refrigerate them so that they are easy to handle (not soft). Then I separate them and wrap in Glad Wrap, and freeze them for future meals.

I use boneless chicken prepared from my Fried Chicken recipe, because it tastes soooooo good!