Chicken Enchiladas Tortillas

Tuesday, June 4, 2013

Ingredients  :

1 (5 oz.) can of cooked chicken
1 (8 oz.) bag of shredded Colby cheese. 
1 small onion, thinly sliced and chopped.
1 12 count package of flour tortillas
sour cream
3 tbsp. chili powder
2 jalapenos, seeded and chopped fine
green chilies
refried beans, warmed first


Stir any broth in the can of chicken in with the meat. Lay one tortilla out flat. Place approximately one fourth (1/4) of the can of chicken in a line across the center of each tortilla. Place sliced cheese across the tortilla, over the chicken, using enough pieces to cover the chicken - lengthwise only - or sprinkle the grated cheese down the line of chicken. 
Add approximately 1/2 teaspoon of finely chopped onion down over the top of cheese. Fold tortilla over into thirds.
Wet your fingers with water and "sprinkle" into the dish (will create steam). Place in a square glass baking dish, seam side down. Sprinkle a little more water over them and cover with plastic wrap with a couple of slits cut in it to vent.
Microwave one minute or a little more, just long enough to melt the cheese. 
Serve immediately.




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