Easy Smoky Enchiladas - Kraft Recipes Top
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Easy Smoky Enchiladas

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  • 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.

Special Equipment Needed


Serve with sour cream, lettuce and tomatoes.

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