I have been craving a good Mexican Dish lately and I have decided to make Chicken Enchiladas for dinner tonight. I have a recipe but I always tend to modify it and make it my own. This particular recipe is one I basically just made up as I went along, and is not copied from any other.
3 boneless chicken breast tenderloins
1 can of Enchilada sauce
1 can of Refried Beans
1 8oz container of Sour Cream
Sliced Jalapeno Peppers
1 cup diced fresh tomatoes
1 bag of shredded cheddar cheese
1 bag of shredded La Chona brand shredded Mexican Cheese
8 to 10 Flour Tortillas
Preheat Oven to 425
Saute’ chicken breasts in olive oil and butter until done. Set aside to let cool. Heat Refried Beans and add a little of the cheddar cheese and a little of the Mexican cheese. Add chopped jalapeno’s if desired. Mix well. Set aside. Once chicken cools, pull apart and shred very well. Spray 13×9 baking pan with cooking spray. Fill each Tortillas with the bean and cheese mixture, add shredded chicken. roll each enchilada and place in grease baking dish. Pour Entire can of Enchilada Sauce over prepared Enchiladas. Sprinkle with the remainder of both types of cheese, place in oven for 5 to 8 minutes, or until cheese is melted and hot through and through.
Garnish with diced tomatoes and fresh jalapenos or chiles if desired, and Sour Cream. Also good served with a side of Spanish Rice, or Guacamole Salad.