Best enchiladas I’ve ever made!!!!! Cooked boneless chicken breasts in an olive oil coated skillet. Seasoned chicken with pepper, onion powder, garlic salt, and light paprika. Shredded the chicken breast with a full diced onion. (Did this hours prior to cooking…felt like it gave it some time to marinade with the onion). Cooked the rest as per the recipe. AMAZING!!!!!!! Oh, and I added sliced fresh jalapeños after cooking.
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10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese – shredded
3 tablespoons butter
4oz can diced green chillies (I like medium – they are not spicy at all)
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