Bake 3-4 chicken breasts until cooked.
Chop/shred into smaller pieces.
In a sauce pot you will make the enchilada sauce by combining 2tsp chili powder, 1tsp salt, 1 3/4C water and 6oz tomato paste. Simmer this for 20 minutes.
In a bowl, combine chicken, 1/2 of a small onion chopped, 1C shredded cheddar cheese and 1C enchilada sauce.
Take a small, long greased baking dish and put a little sauce in the bottom. Fill the centers of flour tortillas with the chicken mix and roll. Lie the tortillas seam side down. Cover the enchiladas with the rest of sauce and sprinkle additional cheddar cheese on top.
Bake at 350 degrees for 25 minutes.
Submitted by Regina from Pennsylvania
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