Chicken Enchiladas

I haven’t made this recipe in so long! Possibly not since before I got married. My family really liked this recipe, and had it on regular rotation there for a while. Like a lot of Mexican dishes we made, it’s super versatile. Sometimes we baked them, sometimes we didn’t, and of course, the toppings varied. It all depended on what mood we were in.

This recipe was also my introduction to verde sauce. My penny pinching self sometimes felt bad buying a whole container of sauce for one meal, but I couldn’t bring myself to leave it out most of the time; that stuff is good. 😛

I’m making my mouth water. I have seriously got to make these again!

Chicken Enchiladas

Makes: 6-8 servings

  • 6 Chicken Breasts (we never used this much. There were 6 people in my family, but usually 2-3 breasts was enough to feed all of us; we just cut them up small.)
  • 1/4 cup Water
  • Butter (for cooking)
  • 8 oz shredded Mozzarella Cheese
  • 1 envelope Taco Seasoning (or make your own)
  • Tortillas of choice
  • Toppings of choice (sour cream, lettuce, tomatoes, guacamole, verde sauce)

Slice chicken breast into strips and cook in butter until almost done. Mix in water and taco seasoning and cook until liquid thickens. Spoon mixture into tortillas and add cheese then wrap and bake at 350 degrees for 15-20 minutes if desired. Or serve as is. Eat with toppings of choice.

 

 

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