Momylia's Kitchen ~ Easy Chicken Enchiladas

Chicken enchiladas, or enchilada casserole. My mother in law taught me to lay out the tortillas instead of rolling. It makes the dish come together quickly, especially if you're running behind on time.

INGREDIENTS

3- 4 chicken breasts

Salt

Pepper

Garlic Powder

Minced Onions

Taco Seasoning

Olive oil

Cor tortillas

Enchilada sauce, my kids like the green mild one with chicken

Chopped green chiles (optional)

Sour cream or cream of chicken soup

Cheddar cheese

~Directions~

1.Start with preheating the oven to 425 degrees. Then pre-seasoning foiled cooking sheet with olive oil, salt, pepper, garlic, onion and taco seasoning.

2.Trim your chicken breasts of excess fat, skin, any bones or cartilage that might still be on it.

3.Pound and flatten chicken breasts until they are of even thickness and place on seasoned cooking sheet. If you don't have a meat mallet, cover the breasts with some plastic wrap and use a rolling pin or can of vegetables.

4.Season tops of chicken breasts with more olive oil, salt, pepper, garlic, onion and taco seasoning.

5. Bake chicken breasts at 425 degrees for 20 minutes.

6.When chicken is done baking take out to cool and prep casserole dish with olive oil. I used a 9"x13". Then add a little enchilada sauce to the bottom of the dish.

7. When the chicken breasts have cooled enough to handle, carefully cut into cubes or shred.

8.In a mixing bowl combine chicken, chopped green chiles, about 1/2 cup of enchilada sauce, 1/2-1 cup of cheddar cheese and about 4 oz. of sour cream. Mix well.

9.In the casserole dish lay 6 corn tortillas in the enchilada sauce. You can toast the tortillas before this if you want for a few seconds each side on a hot skillet.

10. Add well mixed filling. You can add a layer of cheddar cheese. Then top with 6 more corn tortillas. Like in the step before you can toast the tortillas before adding to the casserole. 

11. Top with cheddar cheese, as much or as little as you like. Then pour remaining enchilada sauce on top starting on edges and moving inwards.

12.Bake at 425 degrees for 20-25 minutes.

I usually cut into 12 pieces. Serve with fresh diced tomatoes, shredded lettuce and sour cream. 

Enjoy! Let me know if you try this and if you liked it.