Ingredients
Scale
- Shredded chicken breast (I use two good size chicken breasts)
- 1 can of your favorite Enchilada Sauce
- 1 small white onion
- 3 cups of shredded cheddar cheese
- Tortillas (you can use flour or corn, your preference)!
Instructions
- Boil the chicken breasts until cooked through
- Once the chicken is cooked through, let cool a bit and shred the meat
- Dice up half of the white onion
- Add in 1/3 cup of the enchilada sauce to the shredded chicken and mix well
- Fill Tortilla with a layer of seasoned shredded chicken, diced onion and shredded cheese, and roll up
- Place rolled enchiladas in a baking dish
- Spread the remaining 2/3 of the Enchilada sauce over the tortillas (covering all the tortilla tops)
- Add the remaining cheddar cheese to the top of the enchilada dish and cover with foil
- Bake at 350 for 15 -20 minutes
- Remove foil and let cheese on the toil broil up a bit (until its golden and bubbly)
- Let sit for a few minutes before serving
