A recipe: Chicken enchiladas

While I'm home cleaning and organizing on this rainy day, I thought I'd share one of our favorite recipes with you! I actually made these last night and we LOVE them. 

My photo editing on this computer isn't the best - sorry!

What you'll need:
— Cooked chicken breast
— Flour tortillas
— Shredded cheese
— 1 can enchilada sauce (we use mild)
— 1 can tomato sauce
— 1 can refried beans (optional)


Make it!
— Mix together the tomato and enchilada sauce in a bowl. This makes it a little less spicy. If you like it hot, I would use either one or two cans of the enchilada sauce. 
— Spoon the sauce (about 2 T.) onto tortillas. 
— I like to add in beans to make the enchiladas a bit more filling and stretch the chicken. I typically just make a line. This step can totally be skipped, however. 
— Sprinkle chicken down the middle. Remember you have to fold the tortilla, so don't go overboard. 
— Fold the tortilla and place in a sprayed 9x13. 
— Continue until all are done. I don't really give quantities because this recipe can totally be changed depending on how much chicken you like, etc. I did a package of eight burrito-sized tortillas and had about two of the large chicken breasts, like you buy frozen in the big bags at Wal Mart. 
— When all enchiladas are folded, pour the remaining sauce on top. Make sure it covers the top, but the enchiladas aren't swimming in sauce. I learned the hard way this just makes them smushy. 
— Sprinkle cheese on top. Again, do this to your family's liking. 
— Bake at 350 for 15 to 20 minutes. Everything has already been cooked, so it just needs to melt together. 


ENJOY! We often pair these with black beans or just chips and salsa.