Makes:
8 servings
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 package boneless skinless chicken breasts
- 1 tablespoon liquid smoke
- 1 large onion, chopped
- 1 tablespoon garlic powder
- 1 large can enchilada sauce, divided
- 1 package flour tortilla shells
- 1 bag Kraft Monterey Jack Shredded Cheese
- Salt & pepper to taste
make it
Boil chicken breasts until done, let cool and shred. Put shredded chicken, liquid smoke, chopped onion, garlic powder and 1/3 of a cup of sauce in a skillet and cook for about 15 minutes. While that is cooking, wrap 8 tortilla shells in paper towels and warm in microwave about 20-30 seconds. Butter a 9x13-inch glass baking dish.
When chicken mixture is done, put a spoonful of the rest of your sauce on a shell. Add enough mixture so it makes 8 on each one. Wrap them like you would a burrito, place in baking dish. Add the rest of your sauce over top then the whole bag of cheese. Spray a piece of tin foil with cooking spray and cover enchiladas sprayed side down so cheese doesn't stick.
Bake at 400 degrees F for 15 minutes.
Notes
Serve with sour cream, lettuce and tomatoes.
