EASY CHICKEN ENCHILADAS, Judy's Foodies style!

                                                                           

We like our Enchiladas big & full of meat, & cheese! These are how we eat them at The Johnson house! Fast, super easy a real quick fix for dinner!

2 Pound Boneless Skinless Chicken

6 Large Soft Burrito Tortillas

1 Can Enchilada Sauce, I used Mild Old El Paso Mild Red 

4 Cups Shredded Cheddar Cheese, I used Mexican Blend

1 Can Refried Beans, I used Old El Paso Mild Original

Sour Cream to dollop

OPTIONAL EXTRAS:

Cooked Rice

Onions & Peppers

Any thing you like to add heat to your Enchiladas, we like our MILD!

In a cast iron skillet or non-stick pan saute the chicken over medium heat breaking it into pieces as it cooks. Once cooked & shredded add the can of refried beans & about 1/4 of the can of sauce. Stir & cook until heated through. This is where you would at as much cooked rice, peppers, onions & or chili peppers for your add ins. Stir & cook until all is heated well. Preheat your oven to 350 degrees. Now assemble your Enchiladas! In a large glass pan at least 9x13 inches take one Tortilla & fill it with about 1/2 cup of your hot meat mixture. Sprinkle with about 1/4 cup pf the shredded cheese. Fold in the ends & wrap up your Enchilada. Lay it in the pan. Continue with the rest of your Tortillas, Meat & the One Bag of Cheese! You will get 6 large Enchiladas! Now evenly pour the remain Enchilada sauce over the tops of your rolled Enchiladas! Sprinkle the second bag of cheese over the Enchiladas dividing evenly. Bake them in your preheated oven for 350 degrees! OLE!