Chicken Enchiladas


4 boneless, skinless chicken breasts halves

1 tablespoon of butter

4-oz. can diced green chiles

1 bag of Mexican style cheese

1 can of Las Palmas Enchilada Sauce “Picante Hot” or Original Style Salsa Para Enchilada (not as HOT)

Sour Cream and chives 


Place chicken in pan of boiling water to cover, and simmer 20 minutes.

Remove from heat, drain, cool, and shred chicken.

In skillet, melt butter over medium heat.

I shredded the chicken and added the melted butter + green chiles after the chicken was done boiling.

Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan.

Pour 1/2 cup enchilada sauce onto plate. Place each flour tortilla into sauce on both sides.

Add a 1/2 cup of chicken/chile into tortilla and add a little cheese.

Roll toritlla into proper burrito.

Top with chesee and mircowave for 45 seconds or get crispy in your toaster oven. Add sour cream and chives on top if you desire.

Serve with your favorite salsa or guacamole:

Inspired by: