Vickie’s Chicken Enchiladas

From the SwayLaw Kitchen

Makes 4 servings
Prep time: 30 minutes
Cook time: 30 minutes

YOU WILL NEED:

• Oven-safe glass dish
• Oven

INGREDIENTS:

• 4 chicken breasts
• 24 tortillas (corn)
• 1 large jug of Pace Picante salsa
• 2 lbs shredded cheese (cheddar or Mexican blend)
• Optional 2 red onions

STEPS:

1. Cut chicken breasts into small pieces. Cook chicken in olive oil under done, add 1 cup Pace Picante sauce per 2 chicken breasts.
2. Simmer for 10 minutes. Remove from stove.
3. Cut onions into small pieces and combine with cooked chicken.
4. Set up assembly line with chicken, shredded cheese and a cup of picante sauce.
5. In a glass dish or pie plate place tortilla, add about 1/4 cup cheese, a few pieces of cooked chicken and 2 tablespoons Pace Picante saue (either from the cooked chicken pan or from your cup of sauce). Roll tortilla and place toward end of dish (you might need to put a spoon on top of it so it will stay rolled and if the tortilla cracks don't worry as we will fix it later). Continue until dish is filled.
6. Spread shredded cheese on top to cover tortillas with light layer or more if you like lots of cheese
7. Drizzle about 1 cup (or to taste) of picante sauce on top (here is where you can cover or repair the cracked tortillas, just use sauce and cheese)
8. Take a little of the sauce left from the chicken pan and put around the sides of the tortillas where there are spaces if they seem dry: the spaces near the sides of the glass.
9. Cook in pre-heated oven 350 degrees for 20-30 minutes or until cheese melted (you have to experiment with how you like them, but I usually cook refrigerated ones for 30 minutes and freshly made ones for 20 or 25 minutes.