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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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Suggestions |
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Spanish Rice and Refried Beans
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Originally Submitted
1/24/2011
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