Ingredients Jump to Instructions ↓

  1. 1 Las Palmas enchilada sauce

  2. 1 Enchilada sauce, Bill's*

  3. 1 lb 454g / 16oz Chicken breasts, skinless, boneless - chopped

  4. 1 lb 454g / 16oz Monterey Jack cheese - shredded

  5. 1 cup 237ml Vegetable oil

  6. 12 Corn tortillas - fresh

  7. 1 cup 146g / 5.1oz Cheddar cheese - shredded

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * also in this recipe collection Preheat the oven to 350F. Add some vegetable oil to a frying pan and saute chicken. Add about 1/3 cup of the Las Palmas enchilada sauce to the sauteeing chicken. Do not overcook the chicken. Remove chicken and set aside. When chicken cools, chop it into 1/4 inch pieces. In a large frying pan, place 1/2 cup of Las Palmas enchilada sauce and 1/2 cup vegetable oil and mix. Heat the mixture over medium heat. With tongs, put one tortilla into the hot sauce/oil mixture in the pan. Coat it thouroughly with the sauce/oil. Cook it for about 30 seconds until it gets to the point where it becomes soft. Immediately remove it to a work plate. If the tortilla stays in the sauce/oil too long, it will ge soggy and fall apart. With the coated and softened tortilla on the work plate, add about 2 tablespoons of chicken and about the same amount of cheese in a line down the center of the tortilla. The amount of chicken and cheese will vary with the diameter of your tortillas. You want the finished enchiladas to be about 1 inch in diameter. Roll the tortilla up and place the enchilada in a greased 9 x 13 glass baking dish. Continue until all the tortillas are filled. Pour some of Bill's enchilada sauce over the enchiladas in the baking dish. Distribute the cheddar cheese over the top of all the enchiladas. Bake for 35-40 minutes. Serve enchiladas with additional Bill's enchilada sauce over them.


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