How to make it

  • Boil your chicken til meat starts to fall off bone-or if using boneless til meat falls apart when pierced with a fork.
  • Preheat oven to 375.
  • Drain chicken and let cool.
  • If used boned chicken-de-bone and take off skin of chicken then shred. (I like to use kitchen scissors to cut into tiny pieces.)
  • Put chicken into large skillet or electric skillet, stir in one can of enchilada sauce and about 2 cups of the cheddar cheese-stir until cheese melts and mixture begins to simmer.
  • Place about a Tablespoon or Tablespoon and a half in the center of each tortilla. Pull ends up and roll, place in a 9x13 pan with seam side down-repeat for each tortilla.
  • Once tortillas are done, pour 2nd can of enchilada sauce over them and top with rest of cheddar cheese.
  • Place in oven and cook for 30 minutes or until sauce is bubbling and all cheese has melted!

Reviews & Comments 2

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  • mrspotatohead 6 years ago
    The photo of this recipe convinces me - I've got to try this! Enchiladas are a favorite!
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    " It was excellent "
    bakermel ate it and said...
    Sounds delicious! Thank you Phoenix! :)
    ~Melinda
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