Chicken Enchiladas
After living in Texas for 20 years, I have had a solid relationship with Mexican cuisine. This recipe was something that I just came up with with what I had available in my kitchen. This is a quick 30 min meal.
Ingredients:
10 oz can Old El Paso Mild Green Chili Enchilada Sauce
10 oz can Old El Paso Mild (or Medium) Enchilada Sauce
Small can of chopped Old El Paso Green Chilies
1 Yellow Onion (chopped)
1 Green Pepper (chopped)
1 Tomato (chopped)
Tortillas
Cheese
Sour Cream
Directions:
1. Boil Chicken in water for about 10 min or until the chicken is no longer pink.
2. Shred Chicken. An easy way to shred chicken is by using a Kitchen Aid Mixer on speed setting 2.
3. Chop the onion, pepper, and tomato and mix with the two enchilada sauces and the can of green chilies.
4. Mix in the chicken.
5. In a oven-safe pan, place the tortilla down and fill with the mixed ingredients and cheese. Fold over and repeat.
6. Once you fill the pan up, place the remainder of cheese on top of the enchiladas.
You can freeze the left over chicken mixture to have for a second meal another time! Allow the chicken to defrost in the refrigerator for a day before use.
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