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Instructions |
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Spray 3 (9X13) pan. Divide the first 4 ingregients
in half and place in 2 large bowls. Thoughly mix
the with a rubber spatula and then set one of the
bowls aside. Add half of Mexican Cheese blend, 1/2
of Mozzarella Cheese, all the diced chicken and
optional onions to first bowl. Mix thoroughly.
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The trick is to fill the tortillas equally with
the chicken mixture. I use 1/4 cup or ice cream
scoop so the tortillas are filled equally (less is
best). Lay one tortilla on the counter and spoon
some chicken mixture onto the lower third of the
tortilla. Mold meat mixture into a long line, roll
up and place seam down into sprayed 9X13 pan.
Repeat until all 12 tortillas are filled. Top your
enchiladas with the remaining soup mixture in the
second bowl. Drizzle enchilada sauce over the top
and sprinkle remaining cheese over entire dish.
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Pre-heat your oven to 350º. Place the pan into the
oven and bake for 30-45 minutes. Your enchiladas are
done when the cheese has browned and the internal
temp reaches 165 degrees. Let rest 5 minutes before
serving with Spanish Rice and Refried Beans.
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This recipe can be made ahead and frozen. Thaw for
24 hours before baking or cook frozen for 75
minutes, covered.
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Originally Submitted
7/5/2012
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