After cooking the nasty feeling chicken, I had to make sauce for the enchiladas. In the process of making sauce, somebody called me and I got slightly distracted. The sauce bubbled over the edge of the pan and a good half of the pan ended up in the burner on the stove and down the front side of the oven. Nice.
However, after all that catastrophe I still managed to make enough enchiladas for me and my roommates. As you can probably tell I am not a master chef by any means, but my roommates said the enchiladas were pretty tasty. Whether they were lying to me or not is another matter. lol...
For anybody who is interested this is my chicken enchilada recipe:
cook 3 chicken breasts (makes about 8 or 9 enchiladas)
boil chicken till done or fill a frying pan with water and cook on top of stove
(sprinkle chicken with chicken seasoning - like for grilling) gives it a good flavor.
If you use fry pan method - you will need to add water frequently while simmering - water tends to disapait.
Once chicken is cooked, and cooled shred or chopped into fine bit size pieces.
While chicken is cooling make the sauce
(use enchilada seasoning packet-read package following directions)
After sauce is prepared turn off heat.
Spray a glass dish with Pam - and a little sauce in bottom.
Spray a glass dish with Pam - and a little sauce in bottom.
Dip flour tortillas into sauce half way
lay in glass dish - add chicken & cheese and then roll. Put seem side down. Continue till you fill pan.
lay in glass dish - add chicken & cheese and then roll. Put seem side down. Continue till you fill pan.
Pour remaining sauce on top of all tortillas, sprinkle with a little more cheese and cover glass dish with foil ...
bake 350 for 20 mins
Enjoy!