Chicken Enchiladas
- 1/2 lb boneless chicken breast, cooked, skinned and shredded
- 1 medium onion, chopped (1/2 Cup)
- 4 ounces Monterey Jack, shredded (about 1 cup), divided
- 1 10-ounce can enchilada sauce
- 1/2 cup water
- 8 6-inch corn tortillas
- 1. In a medium bowl, combine the chicken, onion, and 1/2 the shredded cheese. Set the mixture aside.
- 2. In a skillet, combine the enchailada saude and water, and heat the sauce to boiling. Place a tortila into the sauce. When the tortilas is limp, remove it to a platter, letting the excess sauce drain back into the skillet. Spoon a generous 1/4 cup of chicken-cheese filling across the diameter of the tortilla. Rollup the tortilla,and set it seam side down ina baking pan or shallow casserole. Repeat this procedure with the remaining tortillas, one by one, arranging them in a pan in a single layer.
- 3. Pour the remaining sauce over the rolled tortillas, sprinkling the remaining cheese over them, cover the pan or casserole with foil, and bake the enchiladas in a preheater 350 oven for 15 minutes. Remove the foil, and bake the enchiladas for another 5 minutes or until they are heated through and lightly browned.
chicken breast, onion, monterey, enchilada sauce, water, corn tortillas
Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50049417 (may not work)