1 large can (24-28oz) of La Victoria mild green enchilada sauce
4 1/2 cups shredded cheese
4 cups shredded chicken (approximately 4-5 chicken breasts)
12 flour tortilla 9" size
Cook and shred chicken. Pour half of the sauce in a 9x13 pan. Assemble enchiladas with 1/3 cup chicken and 1/3 cup cheese in each tortilla. place in pan. Pour remaining sauce on top of enchilada. Top with remaining shredded cheese. Bake on 350 until heated all the way through. About 25 minutes. Serve with rice, re-fried beans, and salad.
1.First you want to boil your chicken breasts, and shred! A great kitchen secret for those of us that have a Kitchen Aid, after boiling toss the chicken into you mixer. Use the flat paddle attachment, and mix for about a minute! Boom! beautifully shredded chicken every time.
|Shredded chicken on speed 2|
2.Next secret for this recipe is in the sauce. We have tried a lot of sauces, even have made our own. However, we have come to the conclusion that this one is best. We buy the La victoria mild green sauce. This is one of the few recipes that I pay attention to the brand and not just buy what's the best price. Pour about half of the sauce in the bottom of your 9x13 pan.
3.Now you are ready to start assembling the enchiladas. The best mix is equal parts of meat and chicken. One third cup of each fits perfect into these shells.
4.Once you learn how, rolling them is simple. I tuck each of the ends in. Next, fold over just shy of being in half. Tuck top of tortilla under in the inside and then roll tightly. Place them seam side down in your 9x13 pan. This lets everything stay inside your enchilada, instead of melting out.
Serve it up and enjoy!
|homemade re-fried beans, Brazilian seasoned rice, salad, and chicken enchilada|