Chicken Enchiladas

2 Chicken Breasts
TONS of Grated Cheese
1 19oz Can of Old El Paso Enchilada Sauce
1 14oz Can of Chicken Broth
2 Tablespoons Butter
2-3 Tablespoons of Flour
Small Corn Tortillas

Yieds: 7-10 enchiladas

1. Boil your chicken in water until fully cooked. I always find that it takes about 30 minutes depending on the size of the breasts. Shred up the chicken with a fork and set aside.

2. To make your sauce, start by melting 2 tablespoons of butter (1/4 cube) in a large pan and then add in flour into the melted butter. Add the flour a little bit at a time stirring constantly until it all comes together and is really thick. Pour in your chicken broth and keep beating it really hard with a fork or whisk until it all thickens (if there is any chunks, keep beating it until they go away). Stir in your can of enchilada sauce (I like the mild kind). Bring the sauce to a boil and then turn down the temperature till it cools enough to handle.

3. While your sauce is cooling down, put your shredded chicken into a pan along with a little bit of the enchilada sauce. Mix it all around and season your chicken with seasoning salt, garlic, and pepper. I like to add the sauce into my chicken to give more flavor to the chicken.

4. Spray your casserole dish and pour a little bit of sauce on the bottom. Preheat the oven to 350.

5. Take a tortilla and let it soak in the pot with the sauce for just a moment to soften the tortilla. Take it out of the sauce and put it in your casserole dish. Put a little bit of the chicken in a line in the center of the tortilla and then lots of cheese. Wrap it up! Continue this step until you run out of chicken or sauce. Pour a little bit of the remaining sauce on the top of the enchiladas and sprinkle a little bit more cheese. Cover with foil and stick it in the oven for about 20-30 minutes.

Oh how I love these. They are so yummy! I always serve then with my mexican rice and some beans. You can find the rice recipe in the rice section. Delicious!