Chicken Enchiladas 4 Recipe - Fast and Delicious Recipes

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Yields: 6 serving(s)

Boil chicken breasts, debone and set aside.
Meanwhile, roast the green chilis under the broiler or on the barbeque grill until skin begins to separate from the meat of the chili.
Peel and dice roasted chili and put into separate pan.
Add the onion, salt, pepper and chicken broth.
Simmer for 15-20 minutes.
Remove from heat.
Break apart chicken into large bite-sized chunks and keep separate.
Next, heat a small amount of oil in a frying pan large enough to hold a corn tortilla.
Fry corn tortilla for 10 seconds and then add chili-onion-chicken-broth mixture and some chunks of chicken.
Add some grated cheese.
Allow enough room to roll tortilla until it overlaps by 1/4-1/2 inch.
Put in 9×13 pan with tortilla “overlap” on the bottom.
Continue frying and filling tortillas until 9×13 pan is full.
Bring enchilada sause to boil and pour over the top of prepared enchiladas.
Top with grated cheese and green onions.
Bake at 350 uncovered until the cheese is melted and bubbley.
This tastes awesome with margaritas!!! enjoy!!!!!
Note: i give full credit for this recipe to my sister-in-law, cathy.