Enchilladas
No images yet!
Log in to upload images!
Ingredients
- Las Palmas Enchillada Sauce 28 oz
- corn tortillas
- chopped onion
- grated cheddar cheese
- shredded cooked chicken breast
- vegetable or olive oil
Instructions
- Put enchilla sauce in a large bowl and use a second wide bowl to build the enchillada.
- Heat oil in a frying pan and quickly fry the tortilla about 5 seconds per side. You can fry several and stack them. Just before filling, dip the tortilla in the sauce and transfer to the bowl.
- Fill the enchillada with chicken, cheese and onion. Do not overfill! Place seam side down in a baking dish. When dish is full, sprinkle enchillas with grated cheese. (again, not too much)
- Bake @ 350 just till cheese melts (about 10-15 minutes). (Don't overbake or they will be hard/crunchy.)
- Las Palmas Enchillada Sauce 28 oz
- corn tortillas
- chopped onion
- grated cheddar cheese
- shredded cooked chicken breast
- vegetable or olive oil
Recipe Notes
Use this space to write down notes about this recipe when you are making it!
Something wrong with this recipe? Report it here.
Discussion
There are no comments at this time.
Be the first to start the discussion by filling out the comment form.