4 Chicken Breasts
I throw mine into the instapot for 24 min then shred
1/2 onion minced
1/4 C chopped cilantro or green onion OR Both !
Tomatos - chopped topping
Sour cream topping or Mexican Cream
1/2 red bell pepper chopped - I do it small because it’s less for the kids to notice and harder for them to pick out
10-12 large flour or corn tortillas
4 cups of cheese
1 20 oz Can of Enchilada sauce I prefer Rosarita Brand
Shred chicken and use a large Mixing bowl
Add onions and bell peppers you can cook in a small frying pan while the chicken is steaming or throw in raw they will cook inside the tortilla.
Add 3/4 c shredded cheese I use Costco Mexican blend
Add about 1/4 the can of enchilada sauce & mix
Roll your tortillas using a good size heap of the mixture you want to be able to have room fold in each side of the tortilla
Once you’ve filled your pan evenly coat the enchiladas with the remaining sauce.
Top with the rest of the cheese about 3 cups or whatever you desire I saw you can’t have too much cheese ;)
Cover with foil and bake for about 20 minutes on 375°
I know when there is a good bubbling going on in the pan
The chicken is pre cooked so you just need them to be warm veggies softened and cheese melted.
Add toppings and enjoy immediately!!
Served nicely with a side of Roasted Corn or Mexican Rice
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