Chicken Enchiladas

The funny thing about this recipe, is that Mom has told me how to do it multiple times, yet I almost always end up calling/texting her with a question. Really, its not that hard, but sometimes I get a mental block. So, I usually just go with my instincts (HA) and throw the very limited, very simple ingredients together.

Ingredients:
3-4 boneless, skinless, chicken breasts
2-3 cans of Enchilada sauce (depends on how saucy you like it)
1-2 bags of shredded cheese
1 Onion, finely chopped
1 bag tortillas
Tabasco Sauce


1. Place the chicken breasts in a glass baking dish, broil for approx. 30 mins, flipping halfway through, until cooked through. Make sure they don't get too dry (right Mom??)

2. When chicken is done cooking, take it out of the oven to cool. When cooled, shred into long pieces (I use two forks to do this.... or my hands when nobody is looking). Open 1 can of enchilada sauce- pour some on the bottom of a large glass baking dish. How much you pour depends on how much sauce you want left for the interior and top of the enchiladas.

3. Preheat oven to 350. Pour half a can of sauce onto a large plate. One at a time, take a tortilla and place it (one side at a time) on the plate to cover it with sauce. Place chicken, a handful or so of onion, and cheese on the tortilla. Roll up and place into baking dish.


4. Once the dish is full, cover with the remainder of sauce and add as much cheese as you'd like to the top. Cover with foil, bake for 20 minutes. Take off foil, and bake for remaining 5-10, until cheese has melted and is bubbly.

5. Serve with rice or corn or any other delicious Mexican accompaniments! Other optional additions include olives, peppers, etc. Sprinkle tabasco sauce to achieve your preferred amount of spiciness either on top of the enchiladas or inside of the tortillas when you are rolling them.