Ingredients
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2
-
1/2
-
1
-
24
-
1 1/2
-
28
-
24
-
-
-
-
-
-
-
-
Directions
Ll’s Favorite Chicken Enchiladas, This is my own personal recipe that we have loved for years I just never got around to writing it down in recipe form I have also used 1 pkg Lawry’s fajita marinade instead of the rub The tortillas could be steamed in a steamer in stead of being fried , really good i usually have chicken with green sauce the red is wicked good also , i dip my corn tortillas in the hot red sauce , no oil and they get soft cherry bombers
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Steps
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1
Done
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This Recipe Uses 2 13x9 Pans. 12 Enchiladas Per Pan. |
|
2
Done
|
Bake at 350f For 35 Minutes Total. |
|
3
Done
|
Put the Rub on the Chicken. (or Marinate the Chicken Breasts For 30 Minutes.). |
|
4
Done
|
Cook the Breasts on Broil For 5 Minutes on Each Side. |
|
5
Done
|
Let the Breasts Cool For 15 Minutes. |
|
6
Done
|
Chop the Chicken Breasts Finely. Set Aside. |
|
7
Done
|
If Using Onions Add Them to Chicken . |
|
8
Done
|
Combine Enchilada Sauce and Sour Cream in Large Saucepan. Heat on Low. |
|
9
Done
|
Soften Tortillas on Both Sides in Oil, or Steam. I Drain Torillas on Paper Towels Until Used. |
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10
Done
|
Put 4 Serving Spoons of Sauce in the Bottom of Pan. |
|
11
Done
|
Dip Tortilla Into Sauce Mixture on Both Sides of Tortilla. |
|
12
Done
|
Put Tortilla in Pan, Add 1 Heaping Serving Spoon Chicken and Then Cheese Into Tortilla. |
|
13
Done
|
Wrap Up and Proceed With the Next 11 Tortillas. |
|
14
Done
|
Set This Pan Aside and Proceed With the Rest of Enchiladas in Other Pan. |
|
15
Done
|
Divide the Leftover Sauce Over the the Enchiladas in Both Pans. |
