(Amanda made this again for the September 2012 swap. She said, “I added 1 can of cream of chicken soup to the chicken mixture before spooning it into the tortillas. So an attempt at creamy + red sauce enchiladas.” The first time she did it without the soup so the first 4 comments refer to the original recipe without cream soup.
4 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1/2 cup water
1 large can Macayo’s enchilada sauce
1 small can chopped chilis (opt)
8 (10 inch) flour tortillas
3/4 cup shredded Cheddar cheese
1 can of olives (opt)
Preheat oven to 350 degrees.In a medium, non-stick skillet over medium heat, cook chicken until nolonger pink and juices run clear. Drain excess fat. Cube the chickenand return it to the skillet. Add the salt, pepper, water, and greenchilis. Open bag of cheese and open jar of sauce. Pour sauce at bottomof baking dish and cover each tortilla with sauce on each side. Fill tortillas with chicken, cheese, olives (opt) and roll up. Arrange in a9x13 inch baking dish. Cover with sauce and 3/4 cup Cheddar cheese.Bake uncovered in the preheated oven 20 minutes. Cool 10 minutesbefore serving.
Thaw in fridge (at least 1 day). Bake covered at 350 for30 minutes until cheese melts on top. May take longer if they aren’t completely thawed.