Mom’s Chicken Enchilada’s

Cost: < $15 | Prep: 15 min. |Cook: 30 | Serves: 3-4 people

Ingredients:

Steps:

  1. Pre-heat oven to 350 degrees
  2. Open canned chicken and drain all of the water out, then pour into a medium sized bowl
  3. Add about half of the pack of enchilada seasoning to the bowl
  4. Add 1 tablespoon of water to the bowl, this will help the seasoning evenly and completely season the chicken
  5. Have 2 casserole dishes (Or any deep dish) ready to use. Pour the enchilada sauce on the bottom of the dishes, just enough to cover the very bottom of the dish. (For an easier clean-up, spray a non-stick oil- like Pam- on the dish before putting the enchiladas in.)
  6. Get your flower-tortillas open and start putting the chicken inside of them. DON’T over-fill the tortillas!
  7. With each tortilla you fill, you fold the sides over, and place them facing downward in your dish (Have the folded side facing DOWN).
  8. After you have filled your dish or made your desired amount, you use the remaining enchilada sauce and pour over the top of your enchiladas, covering them, but don’t drown them in the sauce.
  9. Put about half a bag of your Mexican cheese blend over the top of the enchiladas, or more (The amount of cheese is up to the cook).
  10. Pop them into your pre-heated oven for 30 minutes, and let them cool off for 5-10 minutes after they are done.

Thoughts:

This recipe was pretty cheap and super easy to make. I thought it was delicious, and I’ll definitely be making this again in the future! Hopefully this recipe was just as easy and enjoyable for yourself, and make sure to check in next week for my Baked Chicken Nugg’s!

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