Thursday, September 27, 2007


Prep Time: 50 Min.
Bake Time: 40 min
Oven Temp: 375
Serves: 12

4-5 Boneless Skinless Chicken Breasts
2-10 oz cans of your favorite enchilada sauce (I use ole el paso mild)
4 cups of shredded Mexican cheese, or cheddar
1 package of flour tortillas

Boil Boneless, Skinless Chicken breasts until done. Wait till cooled and then shred chicken to small shredded pieces.

Take shredded chicken, 1 can of enchilada sauce and 1/2 of the cheese and mix together.

Spoon mixture onto flour tortillas and roll tortillas into a burrito. (Do not close ends off) Place into a 13x9 greased pan (I spray mine with pam). If any mixture is remaining I put mine over the top of the enchiladas. Open 2nd can of enchilada sauce and drizzle over the top. Sprinkle remaining cheese over the top. Place aluminum foil over top of pan and bake in a 375 oven for 35 minutes. Remove Foil and bake an additional 5 minutes. Remove and let stand.

I serve with refried beans or Spanish rice, sour cream, and salsa. Family really loves this one and I taught Farm Fairy how to make this one for Bruno. It's now one of their favorite dishes.

You can substitute chicken for ground beef if you want for something different. (I've made it both ways.)


Brando said...

I wanna join!

I sent you an email. Hopefully!

This recipe sounds YUMMY!


a wandering heart said...

Mmmm. sounds a lot like my MIL's recipe. She uses Old El Paso brand, too.

Kork said...

Old El Paso makes the best darn enchiladas outside of my favorite Mexican restaurant!!! Thanks Ang!