Easy Chicken Enchiladas
  • 8" or 10" tortillas
  • chicken breasts
  • salsa
  • queso
  • Shredded cheese
  1. Preheat oven to 350.
  2. Cook the chicken. I usually cut up a couple chicken breasts and grill them, but boiling and shredding chicken pieces works just fine too. Sometimes I season the chicken with red pepper, sometimes I add taco seasoning, and sometimes I leave the chicken plain.
  3. Add queso and salsa. I usually use Tostitos queso dip, but melted velveeta or any other kind of queso dip works just fine. You should use about 1/3-1/2 jar queso and about 1/3 jar salsa, depending on your taste.
  4. Fill tortillas, roll them up, and place in 9x13 baking dish. Top with any remaining cheese mixture, some salsa, and shredded cheese.
  5. Bake for about 15-20 minutes, or until the cheese is melted and bubbly.
  6. Serve with your choice of toppings
I made these up one day out of random ingredients in my fridge and my husband went nuts for them. None of the measurements are exact and you can add ingredients to your liking