Begin your chicken enchiladas by chopping your chicken into small bite size pieces.
Grate some Monterey Jack cheese and cheddar cheese.
A lot of people heat their corn tortillas in oil before adding to their enchilada sauce but that is not necessary; simply heat a tortilla over a flame until warm.
Place in your enchilada sauce;
And cover it in sauce. Do not leave in sauce too long or the tortilla will tear.
Now place the tortilla in your baking pan;
Add some chopped chicken;
And some cheese.
Roll the tortilla and scoot it to the side.
Continue until your dish is full.
Top with more cheese.
If you do not want to roll your enchiladas simply place your tortillas flat in your baking pan.
Add your chicken.
And your cheese. Continue layering until the pan is full.
Top with cheese.
Bake at 350 until the cheese is brown.
Now it's time to eat.
Grate some Monterey Jack cheese and cheddar cheese.
A lot of people heat their corn tortillas in oil before adding to their enchilada sauce but that is not necessary; simply heat a tortilla over a flame until warm.
Place in your enchilada sauce;
And cover it in sauce. Do not leave in sauce too long or the tortilla will tear.
Now place the tortilla in your baking pan;
Add some chopped chicken;
Roll the tortilla and scoot it to the side.
Continue until your dish is full.
Top with more cheese.
If you do not want to roll your enchiladas simply place your tortillas flat in your baking pan.
Add your chicken.
And your cheese. Continue layering until the pan is full.
Top with cheese.
Bake at 350 until the cheese is brown.
Now it's time to eat.
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