Chicken EnchiladasSubmitted by: TINAKANTOR
Number of Servings: 19
Olive Oil, 1 tbsp
Canola Oil, 1 tbsp
Chicken Breast (cooked), no skin, 18 ounces
La Victoria Enchilada Sauce, 6.50 cup
Garlic, 3 clove
Onions, raw, 1 cup, chopped
Canned Tomatoes, 3.50 cup
corn tortilla - nuevo leon,
Garlic Powder (1 tsp),
Cumin powder (1 tsp), 2
Coburn Farms Finely Shredded Colby-Jack Cheese (1/3 cup),
Boil chicken until fully cooked. Drain.
In skillet, add oil and saute onions and minced garlic until tender.
Add to chicken.
Add to chicken 1 cup cheese, tomatoes, cumin, and garlic powder. Stir to combine.
Put 2 cups Enchilada sauce in shallow dish.
Spray 9x13 pay with cooking spray.
Put 2 cups Enchilada sauce in bottom of pan.
Warm tortillas in hot skillet for a few seconds.
Dip tortillas in sauce to coat both sides.
Add 1/3 cup meat mixture to tortilla and roll.
Place seam side down in pan.
Pour remaining sauce on tortillas and sprinkle remaining cheese on top.
Bake 30 minutes uncovered at 350.
Serving Size: Makes 19 servings