Spicy Chicken Enchiladas

While we have had to cut out Asian Food due to soy sauce having gluten (who would have known right?) thankfully Mexican Food has been there through it all

Enchiladas our one of mine and eddies favorites and truthfully I never would have thought that they would be sooo easy to make the regular rolled up way instead of the casserole way like my mom make them (sorry mom for calling you out) but OMG it is so easy!!!!!

Spicy Chicken Enchiladas

-Chicken Breast Shredded
-Chipotle Chili in Adobo Blended
-Mexican Cheese Shredded
-Corn Tortillas
-Enchilada Sauce
1) Pre Heat Oven to 350 degrees
2) In a mixing bowl combine chicken breast with 1-2 spoonfuls of Chipotle Chili
3) Pour a good amount of enchilada sauce on bottom of pan
4) Wrap 6 Corn tortillas in a paper towel and microwave for 1 minute
5) One by one fill the tortilla with 2 tablespoons of the chicken mixture and a pinch of cheese in middle of tortillas and roll up
6) Repeat until pan is full
7) Top with remaining enchilada sauce (more or less deepening on how "wet" you like your enchiladas)
8) Cover with Cheese
9) Bake for about 30 minutes or until cheese on top is a little brown


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