Ingredients
2 -3 boneless skinless chicken breasts
1 anaheim chili
5 cups shredded cheddar cheese
1 (20 ounce) package flour tortillas (burrito sized)
1 (28 ounce) can red enchilada sauce
salt
pepper
Method
Sources
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Mild fruity dried chile — red enchilada sauce, carne adovada
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Mild fruity dried chile — red enchilada sauce, carne adovada
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cook chicken until done. seasoning with salt and pepper to taste. cut chicken into bite sized pieces. cut the Anaheim chili into small chunks(*note you can use more then one if you like lots of spice). mix the chicken, chili pieces, and cheese in a large bowl until well blended. (*you can use a Mexican mix cheese if you prefer. ). pour enough enchilada sauce in the bottom of a 9x13 baking dish to cover it. grab a tortilla and dip one side into sauce on bottom of pan then flip it over. grab a handful of the chicken and cheese mixture and spread out in a thin row toward the top side of the tortilla then roll. repeat the above step until pan is full. (no need to leave space between them). any extra cheese and chicken mixture can be poured on top of the rolled enchiladas. pour remaining enchilada sauce over top of the enchiladas. cover and bake at 350 for 30 min or until all the cheese is melted.