Chicken Enchiladas

Okay, I don't have an exact recipe-it is just something I throw together.I learned from my sister who learned from her Mexican MIL.

Before you start cooking:
Place one large can of enchilada sauce (red or green--green is awesome!!!)in a large skillet on the left burner. Place an empty plate on the right burner. On the counter to the right of the stove place a bowl of shredded cheese (cheddar and Monterrey Jack), a bowl of cooked shredded chicken (if you don't already have any, just cook a couple breasts in the microwave and shred up), and a 13x9 pan with a little of the enchilada sauce in the bottom. Place your corn tortillas on the counter to the left of the stove. Once you get cooking it starts to move fast so make sure you have everything ready ahead of time. The process may seem confusing, but once you get a system, it is so easy. I can throw this together in five minutes once I have all the ingredients out and ready.
Turn the heat on the enchilada sauce on med high. Once it is nice and hot, place a corn tortilla into the sauce. If it is hot enough, it should get soft in a matter of seconds. (if not, heat to this point) Once the tortilla is soft, remove with a large spatula to the plate (if you do not use a large spatula or if you wait too long the tortilla will fall to pieces) Place another tortilla in the sauce. While that is softening, place a small amount of chicken and cheese into the center of the tortilla on the plate, roll up and place in pan. REMEMBER you only have a few seconds to do this before the next tortilla will be ready and it will be HOT! Remove the second tortilla and continue this process until the 13x9 pan is full. You can stuff it as full as you want as long as you have enough ingredients. As you go, you can add water to your enchilada sauce to stretch it, or consider using two cans if you are going to make a very large batch. You might think it easier to complete one tortilla before putting another in the sauce, but if you do it this way the sauce will get too hot and you will have to keep adjusting the heat. Once you have your pan full of enchiladas pour the remaining sauce over the top and add some more shredded cheese. I usually end up using two cans of sauce and about a pound of cheese because we LOVE it extra saucy and cheesy LOL. But you can use a lot less if you want and you can just top each individual enchilada with a small amount of sauce and cheese. I just pour it all over the top. You can cover and put in the fridge or freezer until you are ready to bake. Bake at 350 for 15-20 minutes (or longer if it came out of the fridge or freezer) until cheese is melted and sauce is bubbly.
This is a very basic recipe and you can add anything else you want--sour cream, olives, tomatoes, whatever.
This is my absolute favorite food!!!

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