Chicken Enchiladas
October 7, 2009 – 7:20 pmThis was an experiment, as Shaun wanted something different for dinner. It was a decent quick meal. It needs some tweaking, but all in all not a bad simple start. I’ll definitely season the chicken some next time. If you’re normal, you’ll probably want to add a cup of shredded cheddar to the top before popping this in the oven.
Chicken Enchiladas
Serves 4
1 lb boneless, skinless chicken thighs, cut into small bite-sized chunks
8 small corn tortillas
1 can, 20 oz, enchilada sauce (I used Rosarita brand, but I prefer 505 Chile brand)
Preheat the oven to 375 degrees F.
In a large non-stick skillet, brown the chicken over medium heat until cooked through. Wrap the tortillas in paper towels and microwave for 40 seconds to warm. Spoon chicken into the middle of a tortilla and roll it into a tube. Place seam side down in an 8″x8″ baking dish that has been sprayed with non-stick spray. Repeat with the remaining tortillas and chicken. Pour the enchilada sauce over the top.
Bake for 30 minutes or until the sauce is bubbly. Serve hot.
