Rachel's Recipes


Posted on: November 4, 2009

These are not your typical Mexican restaurant enchiladas, but they are easy to make and very tasty!

1.5-2 lbs boneless, skinless chicken breasts
1 envelope of taco seasoning
2 cups shredded Mexican style cheese, divided
1 cup sour cream
1/2 medium red onion, diced
1 can diced tomatoes with chiles, drained (Rotel comes in 10 oz, but most other brands come in 14 oz–either will work)
1/4 cup jarred salsa
6 tortillas (I used whole wheat)

Preheat oven to 350 degrees.

Season chicken with taco seasoning (you may not need the whole packet) and bake until cooked through. Once chicken is cooked, shred the meat. Combine the chicken with the onion, sour cream, and one cup of cheese.

Place the tortillas into the oven for a few minutes to warm up and make a little more pliable. Add the chicken mixture to the tortilla and roll up. Place filled tortillas into a 9×13 pan that has been sprayed with nonstick cooking spray.

Combine the canned tomatoes with the salsa. Add a pinch of salt. Top the tortillas with the mixture.

Cover with foil and bake for 30 minutes. Remove from oven and top with remaining 1 cup of cheese. Bake uncovered until cheese is bubbly and melted, about 10 minutes.


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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