In a large pot simmer the chicken breast seasoned with salt, pepper & garlic until tender, shred it up. Reserve Broth.
In a bowl, combine diced chilies, onion & tomatoes, coat with olive oil, season with salt, pepper & garlic. Place in a roasting pan and roast in the oven on 350. In a bowl, Combine roasted veggies with shredded chicken
In a sauce pan, combine can red enchilada sauce with 2 cups of chicken broth. Simmer until sauce slightly thickens.
In a frying pan lightly coated with oil, heat tortillas until flexible to work with, stuff with roasted veggie & chicken mixture and place in a baking dish that's been lightly oiled. Cover with sauce and top with cheese. Bake for 20-30mins on 400 or until bubbly.
Originally Submitted
12/8/2008
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