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
There is nothing really unusual about my enchiladas. But they taste
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!
Bye for now,