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How to make it

  • Preheat oven to 375
  • Chicken preparation:
  • Boil chicken breast in 8 cups of water, until fully cooked.
  • Cheese preparation:
  • Combine shredded monterey and cheddar cheese into bowl.
  • Add the oregano and diced onions.
  • Sauce Preparation:
  • Add sauce into a large sauce pan and place on low.
  • Once chicken breast is cooked, shred in bowl.
  • Add salt and pepper.
  • Before rolling enchiladas:
  • Warm the vegetable oil in a frying pan.
  • Coat the bottom of the baking dish slightly with the sauce.
  • Take the corn tortilla and warm on burner (skillet) until soft.
  • Place the soft tortilla into the vegetable oil and fry until tortilla is slightly crunchy on the edges.
  • Then remove and place immediately into the warmed sauce.
  • Let it sit for about 1 minute and place into baking dish (9 x 12).
  • Then add a small handful of the cheese mixture and shredded chicken and corn.
  • Roll the tortilla closed.
  • Repeat steps 1 thru 5 until all tortillas have been used.
  • Once they are rolled pour the remaining sauce into the baking dish and add the remaining cheese on top of each enchilada.
  • Then place remaining chicken and corn on top.
  • Once complete - place baking dish into oven and bake for 20 minutes.
  • Once removed let cool 5 minutes and serve.

People Who Like This Dish 1
Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    love this recipe thanks high5
    Was this review helpful? Yes Flag

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