Ingredients for the Enchiladas
2 large boneless chicken breast
1 can of corn
1 can of black beans
1 large bag of a mexican mix of shredded cheese
1 large block of Velveta style Cheese with Queso, I used one our local grocery store has called Queso Blanco
The Enchilada Sauce:
2 packets of powder enchilada mix
3 cups water
a couple tablespoons of sugar
2 8 oz cans of tomato sauce
(basically everything thats on the back of the packet just follow those instructions but add sugar)
I boiled the chicken breast for about 30 min, then put in my blender and shredded small amounts at a time.
Drained the cans of corn and beans. Mixed them together in a bowl.
Prepared the enchilada sauce in a medium size sauce pan. In a larger frying pan I put a good amount of oil and let it get hot, then dipped the corn tortilla in it just for a couple seconds to soften it up then dip it in the enchilada sauce then put it in the baking dish. I had my shredded cheese, corn and beans, and chicken ready to go, start adding that small, very small amounts to the tortilla wrap it up and lay it vertically in a baking dish. Continue till youve made all you want :) We made WAY too many. 30 for just 4 people. We'll have leftovers for days! Once you finish wrapping them all up pour the remaining sauce over the top of your enchiladas. Take you block of cheese with the queso in it, and break it up over the enchiladas. Have your oven preheated to 350 and cook uncovered for about 30 min. Your mainly letting the cheese melt. So make sure your chicken is cooked during the boiling process.
One thing I left out is the fact that you need to season your chicken. Once youve cooked and shredded it add salt, pepper, and garlic powder.
8oz tomato sauce
1 Chicken Bouillon Cube
2 Cups water
I put all of the above ingredients in my rice cooker mixed it up and let it cook. Once it was done I tasted it and added more garlic powder if it needed it. So you will know what taste good to you. Thats it!! Its delicious and so so filling