What’s for Dinner: Chicken Enchiladas


whatsfordinnersmall.gifI make this dish quite often for my family. It’s very simple, very quick. Not authentic Mexican, but its really good. This recipe can be found on the back of a can of Old El Paso Enchilada Sauce.

Chicken Enchilada Recipe

1 pound of chicken cooked and cubed or shredded

2 10 oz. cans of Old El Paso Enchilada Sauce

2 Cups of Cheddar Cheese

8 Large Tortilla Shells

Lettuce, tomatoes, sour cream and extra cheese for garnish.

Preheat oven to 350 degrees. In a large skillet mix together the chicken, 1 can of enchilada sauce and 1 cup of cheese. Heat until cheese is melted and blended into the sauce. Coat a 9×13 baking dish with non-stick cooking spray. Spread some of the remaining sauce in the bottom of dish, just enough to cover. Divide chicken mixture between the tortilla shells and roll up. Place in dish seam side down. Pour the rest of the sauce over the enchiladas. Sprinkle on the remaining cup of cheese. Bake for 15 t0 20 minutes.

I use boneless, skinless chicken breast to make preparing the chicken really quick. This is also a good way to use up left overs from a store-bought rotisserie chicken or an oven roasted whole chicken. I’ve used leftover Thanksgiving turkey as well. You can also use ground beef.


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