Ready in 45 minutes
You can personalize this dish by using either mild or hot salsa and sauces. Yummy!
"Absolutely delicious! The BEST enchiladas I have ever made. I made one modification - I doubled the meat to match my family's appetite. Excellent recipe, I will make again and again!"- bandesmommy1969
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Boil chicken peices 20-30 minutes until no longer pink; cool and shred
Heat a large skillet and add olive oil; add chopped onions and cook until limp not brown
Mix cans of echilada sauce together in large bowl/pitcher
Add chicken and cumin to skillet and cook for five minutes more
Mix shredded cheeses together
Add 1 1/2 cups of enchilada sauce, green chilies and salsa to skillet and cook and stir for 10 minutes; until sauce is well incorporated; stir in 2 cups of cheese
Pour 1/2 cups of enchilada sauce to cover a 13 x 9 inch cassarole dish
Put a generous amonut of chicken mixture down the center of each Tortilla and roll up tightly; add to cassarole dish
Top with remaining sauce (to your liking, you may not want to use all of it) top with remaining cheese
Cook in 350 degree oven for 15 minutes until heated through and cheese is melted; let stand 5 minutes than cut enchiladas down the center to make 8 servings
Mix lettuce and onions together in a bowl for serving
Each guest can add sour cream and lettuce to the top of their enchilada as desired
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Mfague 3 years agoI'm making this for dinner tonight and am really looking forward to it! Thanks for the easy recipe, signed- new mom
bandesmommy1969 3 years agoAbsolutely delicious! The BEST enchiladas I have ever made. I made one modification - I doubled the meat to match my family's appetite. Excellent recipe, I will make again and again!
momluvstocook 3 years ago[I posted this recipe.]