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Step 1
To make these easy chicken enchiladas, start with a 9x13 in baking dish. I like to use the disposible aluninum pans, so I don't have dishes to clean later!
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Step 2
Pre-heat your oven to 375 degrees.
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Step 3
Put four frozen boneless skinnless chicken breasts in your pan along with one coursly chopped onion. Sprinkle on an entire package of fajita seasoning.
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Step 4
Cover your chicken and onion mix with foil and cook in the oven for 30-40 min or until the chicken is completly done. The foil will keep your chicken from drying out.
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Step 5
Remove the chicken from the oven. Chop the chicken up into small pieces. Thouroghly mix the chicken and onions. This will be your enchilada filling.
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Step 6
Rinse out the pan you cooked the chicken in. There is no need to actually wash it - you just want to make sure there isn't a lot of standing liquid.
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Step 7
Fill your tortillas with the chicken mixture and put them in the pan with the end pieces down. I can usually fit six enchiladas in one 9x13 pan, but you may be able to fit more or fewer depending on how much chicken you put in each enchilada.
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Step 8
Spoon enchilada sauce over the rolled tortillas. The tops of the tortillas should be completely covered with a little sauce in the bottom of the pan.
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Step 9
Cut up Mexican dipping cheese and place chunks all over the top of the enchiladas. I use half the block for one recipe of enchiladas.
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Step 10
Put the enchiladas back in the oven for about 10 minutes.
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Step 11
Take the enchiladas out of the oven and cover with aluninum foil. Put enchiladas back in the oven at 200 degress for at least ten minutes.
