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Easy Chicken Enchiladas




1 pound of chicken tenders

1 can of Hunts Diced tomatoes

1 cup of Mexican style cheese

1 cup of Pepper Jack cheese

10 corn tortillas

Pace Picante sauce

1 small yellow onion

Olive oil

1/2 a cup of Chicken Broth

Pam non-stick spray



Dice up a small onion (1/2 onion) and sauté in a skillet with olive oil.

Then put in strips of chicken tenders (I cut up strips of chicken even more before putting in pan) with the onion.

Cover and when done only put chicken tenders on a plate.

Leave the onion in skillet.

Then put in a can of diced tomatoes, 1/2 cup of chicken broth, and some picante sauce in with the onions that are in the skillet.  Cover and simmer.

Pre-heat your oven to 450.

While your oven is heating up, take out a Pyrex dish and spray it with Pam.

Then get out your corn tortillas and spread them on a cookie sheet.  Brush or pour a little olive oil and spread over the tortillas.  You only put olive oil and one side and do not turn over.  Will only take a few seconds for them to soften and then take of oven.  This allows them to soften.

Then take a tortilla, some chicken (I cut into smaller strips even after cooking), cheese, and roll and put in bottom of pyrex.  Do this to all of them.  Open end that you overlap of tortilla should face on bottom of dish.  When you are all done rolling, pour the sauce over all the tortillas, then put some additional cheese on top.
Put the dish in the oven and when the cheese on top has fully melted, they are done.