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Quick and Easy Enchiladas
Quick and Easy Enchiladas
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Quick and easy chicken enchiladas with onion, tomato, and Mexican cheese. Use fried corn tortillas for a delicious twist. Substitute Monterey Jack if needed.
Ingredients:
  • 3 tablespoons corn oil
  • 1 tomato, chopped
  • 2 (10 ounce) cans chicken chunks, drained
  • 12 (6 inch) corn tortillas
  • 1 cup tomato sauce
  • 8 ounces rancherito cheese, shredded
  • 0.25 cup grated Romano cheese
  • 1 cup shredded lettuce
  • 1 tomato, diced
  • 0.25 cup sour cream
Instructions:
  • For the Chicken Mixture: Heat oil in a medium skillet. Saute onion until translucent. Add tomato, chicken, salt, and pepper. Cook until heated through. Set aside.
  • Combine the rancherito and Romano cheeses in a bowl to create a flavorful cheese mixture.
  • First, pour the tomato sauce into a shallow dish. Next, heat oil in a medium skillet. Dip the corn tortillas in the tomato sauce, coating both sides, then carefully place them in the hot oil. Fry each side for about 30 seconds. Place the fried tortillas on a clean dish, fill them with the chicken mix and a sprinkle of cheese mix, and roll them up. Continue filling and rolling until all tortillas are done or you run out of filling. Finally, top with shredded lettuce, diced tomato, and sour cream before serving.

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