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Ingredients
- 1 1/2 - 2 lbs. Boneless, Skinless Chicken Breasts
- Two 10 oz. cans Old El Paso Mild Enchilada Sauce
- 8 oz. Finely Shredded Mozzarella Cheese
- Nature's Seasons
- Burrito Size Flour Tortillas
- Olive Oil
- Vegetable Shortening
Details
Servings 4
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
In a large skillet, cook the chicken with Nature's Seasons in olive oil until the chicken is no longer pink in the center. Place one chicken breast on a plate. Using two forks pulling in opposite directions, shred the chicken. Repeat the process with the remaining chicken breasts. Place the shredded chicken and 1 can of the enchilada sauce in a large skillet and simmer. Brush vegetable shortening on a baking sheet or aluminum foil that covers the baking sheet. Spoon the chicken mixture into the middle of a tortilla. Place cheese on top of the mixture. Fold the sides of the tortilla up to the center and and spoon the enchilada sauce on the inside flap of the tortilla to seal. Lay the other flap on top of the enchilada sauce and place a toothpick into the tortilla to hold it in place. Spoon the enchilada sauce on top of the folded tortilla and top with cheese. Repeat with the remaining 3 tortillas. Bake the enchiladas at 350 degrees Fahrenheit for 20 minutes. Reduce the oven's temperature down to 200 degrees Fahrenheit and bake for an additional 20 minutes. Serve the enchiladas with refried beans and Spanish rice.
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