These enchiladas are a quick and easy (maybe messy) dinner to make and YUMMY!!
10-12 corn tortillas
6-8 chicken tenders
20 oz enchilada sauce
Grated cheddar cheese
onion, chopped (optional)
I like to cook my chicken on my foreman grill. If you don't have one, that's fine, just brown on the stove. I like mine chopped, but you can just cut the chicken into bite-size pieces if you'd prefer. You can also use beef if you'd prefer. Chicken is just the easiest and its really yummy, so that is what I do 99% of the time.
Pour a small amount of enchilada sauce in the bottom of your 9 x 13 pan to help prevent sticking. I wrap 4-5 tortillas in a wet paper towel and heat for 45 seconds to make it more pliable to roll. Dip the tortillas in enchilada sauce, fill with chicken, cheese & onion (if you want). Roll up and put seam side down in pan. Repeat.
Pour the remaining enchilada sauce over the top. Top with cheese. Cover with tin foil and bake at 350 degrees for 20 minutes. I like to serve with refried beans and spanish rice (if I have the time to make it)