I really like enchiladas, especially with the verde sauce, but I never realized that Limi liked them too until last week when he asked for them. What a surprise! But a good one…. Well here is my version….Try them with Real Spanish Rice too!
1 can La Victoria Enchilada Sauce (red or green both work)
corn tortillas (about 18)
3 chicken breasts
2 TBS salt
2 TBS garlic powder
2 TBS onion powder
2 TBS cayenne pepper
2-3 cups mild cheddar cheese, grated ( depending on how cheesy you want it)
1 cup sour cream
Preheat oven to 325 F.
Boil chicken on high with salt, garlic, onion and cayenne, until fully cooked. Remove from water and shred with two forks.
In a mixing bowl combine shredded chicken, 1 1/2 cups grated cheese (or just 1 cup if you are only using 2 cups total), sour cream and enchilada sauce (leaving about 1/4 cup remaining in can). Stir until mixed.
Spray 9×13 pan with non stick baking spray. Cover bottom of pan lightly with enchilada sauce. Lay 6 corn tortillas in pan. Spread half of chicken mixture across the tortillas. Lay 6 more tortillas on top. Spread remaining chicken mixture. Cover with remaining 6 tortillas. Pour left-over enchilada sauce on top and spread evenly. Spread remaining cheese on top.
Cover with foil and bake for 30 minutes.