DIY Chicken & Cheese Enchiladas

A simple, quick and easy way to make a great Mexican dinner.

DIY Chicken & Cheese Enchiladas is one of my favorite home made dinners. You can cook it any time or day of the year, Cinco de Mayo being a great way to celebrate and cook dinner for your family and learn about the day and why it is celebrated.(Cinco de Mayo, also known as the battle of Puebla, being the 5th of Mayo, not a Mexican holiday but celebrated in Puebla, Mexico for the battle over the French in 1862, mainly celebrated in the United States.)

Step 1: Cook or grill chicken. When you do not have time, you can pick up an already cooked rotisserie chicken and just cut it up or shred it.

Step 2: Purchase tomato sauce. I like these enchilada sauces. I love red sauce while my husband likes green. So I make both.

Empty them into a container or a bowl, easy for dipping the tortillas.

Shred the chicken or leave it in big chunks. Whatever your preference. 

Step 3: Grate the cheese. You can use whatever cheese you’d like, I prefer swiss or cheddar cheese or a mix. You can also purchase already grated cheese. 

Step 4: I tend to use corn tortillas because they are smaller but you can use flour, wheat, etc. Dip them into the sauces and lay them flat on the oven ready pan. 

Step 5: Fill the sauce dipped tortillas with chicken and cheese and roll sides into each other.You can also layer them flat. Corn torillas tend to break, so be careful.

Step 6: With the rest of the sauce, I coat the enchiladas with it so they are not dry. You can also leave the left over sauce for your family to top them off when they are served.

Step 7: I sprinkle the grated cheese on top so that it melts in the oven. Hence, Chicken & Cheese Enchiladas.

Step 8: Place in the oven for 30 minutes at 350
You can top with avocado or even a nice salsa. (Optional)
Finally, enjoy with a nice tequila or Mexican beer. (Alcohol Optional)