with Lydia, Rams Record Editor
https://www.myrecipes.com/recipe/chicken-enchiladas
INGREDIENTS
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Corn tortillas (8 in)
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Cooking spray of choice
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1 ½ tablespoons of onions
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3 cups shredded chicken breast
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3 (10 ounce) cans ⇕enchilada sauce
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1 ½ cups (6 ounce) shredded reduce sharp cheddar cheese
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½ dice tomatoes
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⅓ cup of ripe olives
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4 cup shredded lettuce
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4 cups of Shredded cheddar cheese
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Preheat the oven at 350°
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Wrap tortillas in aluminium
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Bake for 15 minutes
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Place a stick of butter into a skillet
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Add onion, cilantro, and jalapenos and fry on medium-high heatA
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Keep stirring until onions are tender
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Add enchilada sauce and chicken then cook for 5 minutes
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Ladle the chicken mixture into the middle of a tortilla wrap (don’t overstuff so it can close))
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Roll up the tortilla and place in baking dish (seam side down)
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Ladle your extra enchilada sauce over the enchiladas
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Then top it off with shredded cheddar cheese
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Bake at 350° and leave it in their for 10 minutes
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