pat's Recipe

Spicy Chicken Enchiladas

Category: Enchiladas

8 C. shredded chicken (this can be made ahead by boiling 6 boneless, skinless chicken breasts, shredding and refrigerating)
1 pkg. shredded Mexican blend cheese, split
1 pkg. large flour tortillas
2 cans enchilada sauce
1 onion, finely chopped
3 jalepeno peppers, finely chopped
Salt and pepper to taste

Directions

Mix the chicken, cheese (leaving 1/2 C. of cheese aside for topping), onion, jalepeno, 3/4 can of enchilada sauce, and season to taste with salt an pepper. Pour the rest of the can of enchilada sauce in the bottom of a large baking pan. Fill a tortilla with as much filling as you would like and roll. With the seam down place each one in the baking dish snuggly. Once dish is full, pour the second can of sauce generously over the enchiladas. Bake at 350 degrees for 10 minutes. Remove from the oven and top with the remaining 1/2 C. of cheese. Return to oven for 2-3 more minutes.You can pick toppings of guacamole, salsa, sour cream, and serve with Spanish beans and rice for a full meal. This is simple and delicious.

Makes 8 servings.