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Angie's Chicken Enchilladas
by Angela Ritchie
serves: 8
  Enchiladas made with chicken, red sauce, and flour tortillas.
Ingredients:
  2.50 lbs   Chicken
  2 Tbsp   Vegetable Oil
  1 Pkg   Lowery's Enchilada Sauce Mix
  3 cups   Water
  6 oz   Can of tomato paste
  2 Cups   Shredded Chedder Cheese
  8   Flour Tortillias
Directions:
  Preheat oven to 375 degrees F.

1. Chop chicken breast into 1 inch pieces.

2. Add oil to skillet. Turn on medium heat. Once hot, add chicken to skillet. Cook thourghly until no longer pink. Turn the heat to low.

3. Follow the directions on the sauce packet. Combining all the ingredients in a 2 at sauce pan. Heat to a boil. Then reduce heat and simmer.


4. Drain the chicken. Combine half of the enchilada sauce to the chicken. Reserve the rest of the sauce to pour over the top of prepared enchiladas. Cook on medium heat until warm.

5. Spray a 9x11 backing dish with cooking spray. Place 1 flour tortilla in the bottom of the pan spread 2 Tabelspoons of prepared chicken into each tortilla. Roll up tortilla and tuck flap under to hold. Use a toothpick to hold if necessary. Repeat process until all tortillas are filled and folded.

6. Pour remaining sauce over all prepared enchiladas. sprinkle with Shredded cheese.
7. Bake in a 375 degree oven for 20-30 minutes until the cheese has melted and slightly crisp.
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