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Chicken Enchiladas with flour tortillas
by Lisa Rogers
serves: 6
  Enchiladas made with red sauce, chicken breasts and flour tortillas.
Ingredients:
  2.50 lbs   Chicken breasts
  2 tablespoons   vegetable oil
  1 package   Lawry's Enchilada Sauce Mix
  3 cups   Water
  6 oz   Can of tomato paste
  2 cups   Shredded cheddar cheese
  8   Flour Gordita Tortillas
Directions:
  Preheat oven to 375 degrees F.

1) Chop chicken breast into bite-sized cubes.

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

3) Follow directions on sauce packet, combining all ingredients in a 2 quart pot. Heat to a boil. Reduce heat and simmer.

4) Drain chicken. Add HALF of the enchilada sauce to the chicken. Reserve the rest of the sauce to pour over prepared enchiladas. Cook on medium heat until warm.

5) Spray an 8.5 x 11 inch baking dish with cooking spray. Place 1 flour tortilla in dish and spread 2 tablespoons of prepared chicken into each tortilla. Roll up tortilla, tucking flap under to hold. Use toothpick to secure if necessary. Repeat process until all tortillas are filled and folded.

6) Pour remaining sauce over all prepared enchilladas. Sprinkle with shredded cheese.

7) Bake in a preheated 375 degree oven 20-30 minutes until golden brown a slightly crisp.

8) Serve with black or refried beans & rice if desired. Suggested toppings: Salsa, sour cream, hot sauce, guacamole, fresh cilantro.