Recipe - Cheesy Chicken Enchiladas

Beware, they are loaded with cheese!

I have been making these enchiladas for several years now. My family loves them and asked for this meal frequently. You can also prepare these, cover in foil and freeze until you are ready to cook. I normally make extras for this reason.

Sorry about the poor picture quality.


Cheesy Chicken Enchiladas

24 Corn tortillas
Large bag grated sharp cheddar cheese
Green onions (chopped)
2 Onions (finely chopped)
Nacho cheese (2 cans)
4-5 Skinless boneless chicken breasts
Cooking oil
Plenty of paper towels
2 Shallow foil pans (Coated with PAM Cooking Spray)

First boil the chicken breast and then let them cool. Once cooled, shred and place in a bowl.

In preparation, I put the shredded cheese, onions and shredded chicken in separate bowls. Fold a couple of paper towels and place on a cutting board or whatever you are making the enchiladas on so that you can soak the oil from the tortillas. I keep a couple of folded paper towels in hand to pat the top as well.

Now, put enough cooking oil in a skillet to cover the bottom (then a little more) and heat over a low-med heat.

Once the oil is hot, place a tortilla in the oil for about 10 seconds then using tongs flip it over and put the other side in the oil for another 10 seconds or so. Without gripping the tortilla too hard (or you will put a hole in it), lift it from the oil and let it drain a few seconds. Place the tortilla on the paper towel and pat the oil.

Next get about 1/2 tbsp of nacho cheese and spread on the half of the tortilla closest to you. Put some onion, chicken and grated cheese on it then roll it up fairly tight.

Place then rolled up enchilada down in the foil pan. Repeat until pan is full. I normally get about 7 enchiladas in one row for two rows to a pan. This is a total of 14 enchiladas per pan.

Once you have all of the enchiladas are in the pan(s) spread a layer of nacho cheese on top. Sprinkle some onion, grated cheese then green onion on top.

Place in a preheated oven at 425° for about 20 minutes or until the cheese is good and melted.