Ingredients

The following ingredients have 6 Servings
  • 1 pound(s) boneless, skinless, chicken breast or tenderloins
  • 1 can(s) tomatoes and chiles (10 oz)
  • - taco seasoning mix, to taste
  • 8 - flour tortillas
  • 2 cup(s) shredded cheese (cheddar or Mexican blend)
  • 1 clove(s) garlic, minced
  • 1/4 cup(s) cilantro, fresh, chopped
  • 1-2 can(s) enchilada sauce (10 oz)

Instruction

  • Turn on a skillet to med-med high heat. Spray with non-stick spray.
  • Brown chicken for about 2-3 minutes on each side. Then add a minced clove of garlic, tomatoes and chiles (with juice), taco seasoning, and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
  • Turn off the heat and shred the chicken. (I leave it in the pan, saves a dish, and keeps it warm.)
  • Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 1 Tbsp shredded cheese on each tortilla and roll.
  • Place seam side down in a baking dish sprayed with non-stick spray. Pour enchilada sauce over the enchiladas (add as much or little as you'd like). Top with remaining cheese.
  • Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and sour cream.