Eazy Chicken Enchiladas

9 ingredients
9 steps

Ingredients

  • 5 cooked chicken breast, shredded
  • 1 cup Pace picante sauce medium
  • 12 corn tortillas
  • 1 cup shredded cheese
  • 1 large can Las Palmas enchilada sauce
  • 1 cup vegetable oil (for tortillas)
  • 2 cup shredded lettuce
  • 1 large tomato, diced
  • 1/2 chopped onion

Directions

  1. 1
    In a large bowl, add picante to shredded chicken, mix and set aside.
  2. 2
    Heat oil in a small skillet on medium heat
  3. 3
    Dip corn tortillas in oil for 20-30 seconds each and place in a plate.
  4. 4
    (This softens the tortilla and makes it easier to roll) note: it will be a little oily on your hands, so keep paper towels handy.
  5. 5
    In a casserole dish add a spoonful of chicken to each tortilla and roll.
  6. 6
    Place in dish side by side.
  7. 7
    Top with cheese and sauce
  8. 8
    Bake uncovered for 20 min on 350
  9. 9
    Serve with lettuce, tomatoes and onions (sour cream optonal)

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