Wednesday, May 18, 2011

Chicken Enchilladas

This is a real simple recipe to use.                     

Chicken Boulion Cubes or powder
Garlic Salt
Enchillada Sauce Mild or Medium
Corn Tortillas
Monterey Jack Cheese

Boil Chicken on the stove for about 2 hours. Check halfway through to see if it needs water. If the chicken is falling off the bone it is done. Take all the skin and bones off the chicken. In a bowl put your enchillada sauce. Heat corn tortillas in the microwave for 30 seconds. I put in 3 at a time. Dip the tortilla in the enchillada sauce. Wrap some chicken and a little cheese in it and place it in  your 9x11 baking dish. Do this until you have filled up your dish. I usually get about 12. Put extra sauce on top then your cheese. Sprinkle chopped black olives on top is optional.

Bake at 350 for about 13 minutes or until hot and a little bubbly on top.


1 comment:

  1. Wow! I just GOT AN IDEA and great help for tomorrow's lunch with the big bunch! Thanks, Patty. Keep posting, puhleeezzz... Sometimes wah-mom-hood takes my time to plan the family meals. Unlike before where I'd have new stuff for our weekend gatherings, I'd usually just tell my sisters, "We're bringing pasta!" and then get it done in like 10 mins. LOL! The chicken enchilladas would be wonderful!