Chicken:
Boil 2 lbs chicken in water with 2 ½ tsp chicken bouillon
for 45 minutes. Shred chicken, sauté in sauce pan with taco seasoning and water
(amount on taco seasoning package).
Preparing Pan:
Spray pan with cooking spray then lightly coat bottom of pan
with enchilada sauce.
Enchiladas:
Dip tortillas in enchilada sauce. Squeeze off excess sauce.
Lay tortilla flat, put a strip of sour cream in center of tortilla, cheese on
top of sour cream and then meat. Roll up tortilla like a rolling pin and place
in greased pan. Place cheese on top of tortilla (optional).
Bake at 400 degrees until cheese is browned.
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