These Enchiladas fill my husband’s stomach with love. My husband thinks I’m crazy, but I love them with a tall glass of chocolate milk.
The BEST Enchiladas
Ingredients:
- 3 cups cooked, shredded chicken
- 1 packet taco seasoning
- 1/4 cup salsa OR taco sauce
- large can red enchilada sauce
- 1 lb shredded cheese (cheddar or Monterrey jack are both good)
- small package corn tortillas
- 2 cups oil
- Fry corn tortillas, about 20 seconds on each side on medium heat, so that they hold together when rolled.
- Simmer chicken, taco seasoning, salsa, and 1/2 cup water on medium to medium low heat until liquid is reduced.
- Preheat oven to 450 degrees.
- In assembly line form, place small amount of meat mixture and cheese on tortilla. Roll together and place in casserole dish tightly together, covering the bottom of the casserole dish almost completely (This may require one 4*6 and one 4*4 casserole dish). Cover tops of tortillas with enchilada sauce. Top enchilada with remaining cheese.
- Cover with tin foil and bake for 30-40 min.
[...] one post about getting my wisdom teeth removed, and another completely unrelated post about making the BEST enchiladas. Google couldn’t find anything on that poor person’s search topic, and didn’t [...]