Recipe — Chicken Enchiladas

3-5 pieces of chicken (I use boneless skinless chicken breasts, but you could use thighs or whatever you have on hand)

1 package Ortega Taco Seasoning

1 can green enchilada sauce ( you can use red if you prefer or you could use any kind of taco sauce)

2 cups cheddar cheese (more if you like)

1 package of soft shell tortillas

Additions (add as many or as few as you like): Corn (fresh or canned), black beans, refried beans, pinto beans, nacho cheese sauce, rotel tomatoes and green chili’s, green chili’s, jalapenos, fresh tomatoes, salsa, and/or cilantro.

Boil your chicken (fall off the bone tender if you’re using bone-in chicken), drain, cool, and cut or tear into pieces.  Add your taco seasonings, taco sauce, and whatever add in’s you want.  (I use black beans, refried beans, corn, nacho cheese sauce, and rotel tomatoes with green chili’s).

Let simmer for about five to ten minutes.  Put your filling in your tortilla shells, wrap up, and place in bottom of 13×9 pan.  You’ll have leftovers, I put the rest of my filling on top of the tortilla shells and then top with shredded cheddar cheese.  Place under a broiler on high until the cheese is melted and golden brown.  


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