Plain Cheesy Chicken Enchiladas is one of my favorite Recipes. I call these plain Enchiladas because I am a very picky eater. You can always make these however you want, with different toppings and salsa
Plain Cheesy Chicken Enchiladas is the easiest meal to make. This recipe takes about an hour to make. It took me two hours and that is only because I think I cooked the chicken too long. I must really like my chicken dry.
I first put the chicken in the oven to bake. Then waited for the chicken to be done. I did not time the chicken and maybe I should have. Letting the chicken cool down for a few minutes makes it so you don’t burn your fingers when you start shredding the chicken with your hands.
You could always use a knife or anything else that you can think of to shred the chicken. Add the chicken to the tortillas.
Next comes the Enchilada sauce. I like mild but you can buy any kind of enchilada sauce. I opened the can and spilled a little bit on each section of chicken. A little bit of cheese goes on top of the chicken and the sauce. Now its time to try to fold the soft tortillas.
Is there a right or a wrong way of folding them? Probably.
After folding all the tortilla shells I poured the rest of the enchilada sauce on all the tortillas. You will want to pour it on every single space. If you don’t, then the tortilla will be hard after baking and you want them to be soft. They taste way better with the tortilla soft.
Cheese comes next and I put it on every square inch of the tortilla as well.
Put the casserole dish in the oven on 350 degrees until warm and the cheese is melted approximately
Recipe for Plain Cheesy Chicken Enchiladas
2-3 pound Skinless Boneless Chicken Breast
28 oz. Value Size Old El Paso Red Enchilada Sauce
2 cups Shredded Cheddar Jack Cheese—You can add more or less depends on how cheesy you want it.
10 enchilada tortilla shells
In conclusion, this recipe does not have any toppings or sour cream but you can put any toppings you want on it.