I want to eat pretty much everything on ♥Love Deliciousness♥. This is my first recipe from her collection.
2 boneless skinless chicken breasts, cooked and shredded
1 1/2 cups shredded cheese (we used Mexican blend)
Green onions for garnish (I skipped)
3. Place the tortillas on your work surface. Spoon 1/4 of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish.
5. Remove the foil and sprinkle the enchiladas with the remaining grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes.
I was rushing when making these & didn’t make them “wet” enough (i.e. not enough salsa & cheese on the top). Otherwise, they were great.