Your ingredients: 1lb Chicken, 9-10 tortillas (the small size, NOT burrito size!), 1 packet taco seasoning, 1/2 can enchilada sauce, 1 jar Ortega taco sauce, fiesta blend cheese (a few handfuls), salsa and sour cream are optional.

In a skillet, cook your chicken in a little bit of butter with the taco seasoning. About halfway through, add in a few tablespoons of the enchilada sauce. Make sure you cook your chicken thoroughly. When the chicken is done, you can put it in a bowl in the freezer to cool down a little.

Dice up your cooked chicken. You can shred it if you want, but I find it easier to just chop it up with a knife. Mix in about 1/2 a cup of the cheese and a few more tablespoons of the enchilada sauce. Mix it all up.

In each tortilla, put a few spoonfuls of your chicken mixture. Roll them up and stick them side by side in the pan.

In a 9×13 pan I got 9 enchiladas. It ended up working out perfectly because I ripped one of the tortillas.

Pour on the taco sauce to coat the tops of the enchiladas. Then add a few handfuls of your shredded cheese. Pop them in the oven at 350 for about 20 minutes, or until they’re warmed through and the cheese is melted and bubbly.

The end result! These are super super tasty. And I put sour cream and salsa on top. And since you can make them as spicy as you want (the Ortega sauce comes in different levels of heat) they’re versatile for adults and kids. You could also add some onion or bell pepper to the chicken, but I didn’t have any when I made these.

Leave me a comment and let me know what you think! Do you prefer the step by step style recipes, or how I was doing them before?

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