Chicken EnchiladasSubmitted by: EVERYDAYCHOICES
IntroductionThis yummy dish has evolved from family and friends and turned into one of my favorite dishes and the one most requested by family and friends. Goes great with Spanish rice and beans! This yummy dish has evolved from family and friends and turned into one of my favorite dishes and the one most requested by family and friends. Goes great with Spanish rice and beans!
2- 10 oz cans Enchilada sauce, Las Palmas (medium or mild)
Flour Tortillas, 10 fajita size
Scallions, about 6 medium
2 Chicken Breasts, boneless, skinless
Peanut butter, 1 tbsp *optional
Shredded Monterey Jack Cheese, 8 oz (pepper jack can also be used)
While chicken is cooking, put enchilada sauce in a frying pan, add peanut butter and heat until melted being careful not to boil sauce. Leave to cool.
Slice scallions (onion and greens) and mix with 3/4 of the cheese in a large bowl.
When the chicken is done, pull it apart using 2 forks and add to cheese.
Spray a 13x9x2 pan with nonstick spray for easy cleanup.
Preheat oven to 425 degrees.
This is the messy part!
Dip one tortilla in sauce, fill with 1/10 of filling and roll. Place in pan. Do this with the remaining tortillas. Pour left over sauce in pan and sprinkle the remaining cheese on top.
Bake for about 20-30 minutes or until heated through and cheese is melted.