Barnetty Chicken Enchiladas
This is one of my families FAVORITES! It is a quick and inexpensive recipe, but you would never know it by the taste. It is great for left-overs too!
2 lb. Boneless/Skinless Chicken Breasts
3 10.5 oz. Old El Paso Enchilada Sauce (mild, mediam or hot, your choice (I like one hot and two mild)
1 med Onion
1 tbsp. butter
1 16oz package shredded Mexican cheese
Medium size flour tortillas
15 prep, 15 cooking
Pan to cook chicken, Colander, Baking Dish
Preheat oven to 350
Cut chicken into small strips, dice onion
Combine butter, chicken, and onion in skillet and cook on Medium heat until chicken is done
Drain juices off mixture and return to skillet
Add about 3/4 of the cheese to the chicken mixture
Add 1 to 1.5 cans of Enchilada Sauce to mixture (depending on how soupy you want it), Cook on low until cheese is melted
Wrap mixture in tortillas and lay in baking dish with the fold down
Pour a can of Enchilada Sauce over Enchiladas
Sprinkle remainder of cheese over enchiladas
Bake for approximately 15 minutes
Enjoy!!
Click to add these tags to your Interests:
Read more: 
