How to make it

  • Saute onion in oil in a large pan for about 5 minutes. Add garlic and saute for 1 minute.
  • Toss in the seasonings, stir around a few times. Pour in the sauce, reduce heat and cook for 8 minutes, until slightly thickened. Stir in the salt. Finally, lay the chicken breast in the sauce and simmer until cooked thoroughly. Remove from pan and allow to cool. Shred that chicken.
  • Mix 1 cup of cheese with remaining ingredients altogether and set aside.
  • Heat the oil to pretty hot. Slowly drop each tortilla into oil and remove after 20 seconds. At this point you could dip each tortilla in to the sauce, but I don't. I do spread a ladle or two of the sauce into my baking dish. Lay the tortilla in the baking dish, fill the tortilla with chicken filling, and roll up. Place seam side down.
  • Top the enchiladas with remaining sauce and remaining 1/2 cheese. Bake uncovered for 15 to 20 minutes. I served with refried beans, sour cream, and shredded lettuce. And, yes, I had leftovers for lunch the next day.

Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    Oh, yeah! This is a keeper - I am printing it as I write! Of course, high5~
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    This is a Wonderful "5"FORK!!!!! recipe for
    Enchiladas ~ I really like your ingredients
    to make the 'Sauce' from 'Scratch' !
    This is SOOOOOOOOOOO Much better than the canned ~
    Thank-you for sharing ~
    ~*~ mjcmcook~*~
    Was this review helpful? Yes Flag

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