Boil chicken breasts in water with 1 Chicken bouillon, cumin and 1 garlic powder for 30 minutes or until chicken done through. Let Chicken cool then shred with forks.
Pour Enchilada sauce in a large bowl. Dip each tortilla in enchilada sauce and lay in a 9X13 baking pan covering its bottom. Add layer of 1/2 of the chicken. Using 1/2 of the cheese, add a layer of shredded Mexican cheese. Add a second layer of dipped tortillas, a layer of chicken and a layer of cheese. Top with one last layer of dipped tortillas; pour enough of remaining enchilada sauce over everything to coat well and keep tortillas from drying out.
Bake at 350° for 20-30 minutes.
Ingredients
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3 boneless, skinless chicken breasts
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1 chicken bouillon
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1 teaspoon cumin
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1 tablespoon garlic powder
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1 can Old El Paso mild Enchilada sauce (16 ounce can)
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1 package shredded Mexican Cheese
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Flour tortillas
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