My husband took one bite of these and said, "where did you learn how to cook like this?!" He then elaborated on the fact that my cooking wasn't exactly up to par when we first met...in the nicest way possible. These were pretty phenomenal enchiladas though, if I do say so myself. You'll need:
2 cups shredded chicken
2 cups shredded fiesta or Mexican blend cheese
1 pouch of Velveeta queso blanco squeezable cheese
1 small can of green chiles
1 jalapeño, finely chopped
1 can of enchilada sauce
2-4 soft tortilla wraps
Preheat your oven to 350. Boil your chicken and then shred it when cooked through. In a bowl, combine shredded chicken, green chiles, jalapeño and 1/2 can of enchilada sauce and mix together.
Take your wraps (I made gigantic ones so it made 2 large and 1 small, but it would make 4 normal sized enchiladas as well) and fill each one with desired amount of chicken mixture and Mexican/fiesta cheese. Wrap them any way you want and line them in a greased baking dish. Pour the remaining enchilada sauce over them, followed by the queso blanco velveeta. Bake, uncovered for 20-25 minutes. Serve with rice, refried beans or any other sides you choose. Enjoy!
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