Easy Enchiladas Recipe

You can always spot a great recipe on a food blog because the picture only shows a serving or so of the food. The reason is that it is so tasty, that not much is left! With this dish, I made two pans of enchiladas, and this was all that was left to photograph.

These were good; they were really good. I took a few of these enchiladas to my friend Brenda whose is staying with her husband at the hospital. She is a wonderful cook, and I've learned so much from her. I was thrilled when she immediately sent me a text wanting the recipe. This was high praise for me.

I present to you this Brenda-approved recipe for enchiladas. This enchillada recipe makes one large pan and one small pan of enchiladas.

Enchilada Recipe

Ingredients:

Kroger Green Enchilada Sauce: 2 cans

One large boneless chicken breast, cooked and flaked

Medium grain white rice: 1 cup dry rice cooked in two cups of water

2 packages of corn tortillas (I used the smaller ones) Be sure they are corn, not flour.

4 cups of grated sharp cheddar cheese

Serve with Salsa and Sour Cream

Directions:

1. Combine cooked chicken, cooked rice, and two cans of enchilada sauce.

2. Heat the tortilla shells around 30 seconds in the microwave.

3. Put chicken mixture in each corn tortilla shell and roll up. Place in pan sprayed with non-stick spray.

4. Top with a thick layer of shredded cheese.

5. Cover in foil and place in oven preheated to 350 degrees.

6. Cook around 15 to 25 minutes or until cheese is well-melted. .

7. Slice and top with salsa and sour cream.