Joye's Chicken Enchiladas

Shredded cooked chicken, rolled inside corn tortillas, topped with enchilada sauce and shredded cheese. It's baked and served with Spanish rice.

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Ingredients:

• 6 boneless chicken breasts
• 16 corn tortillas
• 3 cups water
• 2 8-oz cans tomato sauce
• 2 packets enchilada sauce mix
• 2 cups shredded cheddar cheese, or your choice of cheese
• Sour cream
• Finely chopped onions
• Onion powder
• 2 pouches Uncle Ben's Spanish Rice

Method

Season chicken breasts with chopped onions and onion powder. Place in baking dish in oven, at 350 degrees until chicken is cooked. Take chicken out and let it cool and shred chicken. Stir the 3 cups water and tomato sauce into the enchilada sauce mix. Bring to boiling; reduce heat to simmer. Let it simmer until the sauce thickens, then remove from heat. Pour in a bowl and let cool. Preheat oven to 350 degrees. After chicken and sauce has cooled, warm 16 tortillas by putting a few at a time in microwave for a few seconds. Dip tortillas in bowl of enchilada sauce. Put chicken in tortillas and roll tightly. Place in greased baking dish. Pour remaining sauce over top of rolled enchiladas and top with cheese. Place in oven and bake until cheese has melted and is bubbling, about 15-20 minutes. Put pouches of rice in microwave and heat for 1 1/2 minutes. Top enchiladas with sour cream, and salsa if you like. Serve with Spanish rice as a side dish.

Notes: This recipe is doubled, to make 16 enchiladas. If you only want 8, use only one of everything instead of 2 (1 can of tomato sauce, 1 bag of rice, etc.) If you want to use ground beef, use two pounds of ground beef. Heat in a frying pan, until brown. Let it cool, like the chicken and continue on.

Number of servings: 8

Submitted By: JF94
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