One of my friend's father's sent her this recipe to try making here on campus. Sooo..guess what we spent last night doing. Haha, yup, cooking. All four of us helped make it and wow were they good!! I'm so glad Nora asked for the recipe. Definitely much better than having to eat campus food!
1-2 lbs chicken, pre-cooked or self prepared (thinly cut into strips)
1 can enchilada sauce (mild or medium)
1 package of flour tortillas (dinner plate size)
1 package shredded cheese (either cheddar or Mexican mix)
Vegetable cooking oil
Optional: onions, black olives, peppers
Pam or other cooking spray
Salsa and/or sour cream
1. Cook chicken in a frying pan on medium heat using small amount of vegetable oil (about 1/2 capful).Or simply reheat if using pre-cooked, packaged chicken.
2. Mix in about half a can of enchilada sauce with the chicken in a bowl and set aside.
3. Set stove to medium heat. Add small amount of vegetable oil to the frying pan and cook both sides of the tortillas, one at a time. Cook about 30 seconds per side, or until bubbles form and is slightly brown. Stack the cooked tortillas on a paper plate w/ paper towel between each to soak up any leftover oil.
4. Prepare a casserole dish. Spray the bottom and sides with Pam. Pour in just enough enchilada sauce to just cover the bottom of the casserole dish.
5. Brush enchilada sauce on one side of the tortilla. Add chicken, shredded cheese, and if preferred, also the optional onions, olives and peppers. Tightly roll the tortilla by folding over each side and then tucking in the corners. Place each rolled tortilla in the casserole dish.
6. With remaining enchilada sauce, brush the tops of the tortillas and cover with a layer of shredded cheese. Optionally add onions/olives and peppers.
7. Cook in oven at 425 for about 20 minutes or at least until cheese has melted and bubbles.
8. Serve with sour cream or salsa