1. This recipe uses 2 13x9 pans. 12 enchiladas per pan. 2. Bake at 350F for 35 minutes total. 3. Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.). 4. Cook the breasts on broil for 5 minutes on each side. 5. Let the breasts cool for 15 minutes. 6. Chop the chicken breasts finely. Set aside. 7. If using onions add them to chicken . 8. Combine enchilada sauce and sour cream in large saucepan. Heat on low. 9. Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used. 10. Put 4 serving spoons of sauce in the bottom of pan. 11. Dip tortilla into sauce mixture on both sides of tortilla. 12. Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla. 13. Wrap up and proceed with the next 11 tortillas. 14. Set this pan aside and proceed with the rest of enchiladas in other pan. 15. Divide the leftover sauce over the the enchiladas in both pans. 16. Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan. 17. Cover with foil. At this point I refrigerate one pan for later in the week. 18. Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes. 19. Remove from oven and let set 10 minutes. 20. Serve with guacamole. ---------------------------------------------------------------------------
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Ingredients
