Missys Moms Enchiladas
Canola Vegatable Oil
3 small cans enchilada sauce (red)
1 big bag shredded cheddar cheese
2 small pks hormel preccoked seasoned chicken breast pieces
12 medium flour tortillas
Preheat oven to 400. In large non stick skillet, Fry tortillas in oil over med-high, 5 seconds on each side (or till tortilla bubbles up). Pour 2 cans enchilada sauce in large plate or dish. Did both sides of each fried tortilla in enchillada sauce. After each tortilla has been fried and dipped, Put handful of cheese and few pieces of chicken in center of each tortilla and roll up into tight burrito. Place each stuffed burrito side by side in a row in 9x13 casserole dish (so its 2 rows of 6 burritos). As soon as all 12 burritos are placed in casserole dish, pour 3rd can of enchilada sauce over top of burritos and then cover w/ remaining cheddar cheese. Bake at 400 for 25 minutes.
Preheat oven to 400. In large non stick skillet, Fry tortillas in oil over med-high, 5 seconds on each side (or till tortilla bubbles up). Pour 2 cans enchilada sauce in large plate or dish. Did both sides of each fried tortilla in enchillada sauce. After each tortilla has been fried and dipped, Put handful of cheese and few pieces of chicken in center of each tortilla and roll up into tight burrito. Place each stuffed burrito side by side in a row in 9x13 casserole dish (so its 2 rows of 6 burritos). As soon as all 12 burritos are placed in casserole dish, pour 3rd can of enchilada sauce over top of burritos and then cover w/ remaining cheddar cheese. Bake at 400 for 25 minutes.
Serve w/ sour cream or just eat plain.
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