Chicken Enchiladas

By definition, enchilada translates to "in chili" or "covered with chili" and it is a tortilla filled sometimes with beef, chicken, fish, pork, potatoes , beans, veggies or cheese. Indigenous people called flat cornbread "tlaxcalli" which the Spanish later turned into tortilla. The original way enchiladas were sold was by street vendors as a filled tortilla with a side of sauce to dip in. Today, enchiladas can be flour or corn tortillas, mostly baked in either green or red sauce and covered with cheese (Tex-Mex style). Favorite toppings are lettuce, tomatoes, salsa, cilantro, cream. This is how I make my enchiladas. https://uwyoextension.org/uwnutrition/newsletters/everything-enchiladas/

INGREDIENTS

3/4 - 1 pound of cooked shredded chicken

1 small onion, diced

12 corn tortillas

19 oz can of enchilada sauce

7 oz. shredded cheese (Monterey Jack, Cheddar, or a mixture)

cooking spray

diced tomatoes and shredded lettuce to top

STEPS

1. Heat oven to 350°F (or 176°C)

2. Lightly spray skillet and heat.

3. Place tortillas in the hot skillet to make them pliable. (Don't crip tortillas.)

4. Fill tortillas with shredded chicken and onions, roll and place in pan.

5. Continue untill all tortillas are filled, rolled, and in a (9x13) baking pan.

6. Pour enchilada sauce over the tortillas and top with cheese. Cover the pan with foil.

7. Bake in heated oven for 30 minutes, remove foil and bake another 10-15 minutes.

Enchiladas go well with sides of Spanish rice and refried beans.................Enjoy!