Tonight I made a delectable batch of Chicken Enchiladas; which I must say turned out pretty well.
You start by boiling several pieces of frozen boneless chicken breasts.
While the chicken is boiling, you cook some white rice, and fry up some pinto beans.
Once the chicken is done, shred it into little pieces, then in a pot; add taco seasoning, water, and butter; then mix together the shredded chicken with frozen corn and finely chopped potatoes, and let everything boil until almost all of the water has evaporated.
Now it’s time to fill the tortillas and wrap them.
Once you’ve finished placing all of the enchiladas in the pan, pour enchilada sauce over the top. (You may have a little extra enchilada filling leftover.)
Finish off your preparations with cheddar cheese sprinkled on top.
Place in oven that’s been preheated to 400 and bake for 30 minutes.