Chicken Enchiladas Chicken Enchiladas Here's what you'll need: 1 lb Chicken breast (or 1 rotisserie chicken) Taco seasoning (1 tbs chili powder, 1 tbs paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tbs cumin, 1/4 tsp dried oregano, 1/4 tsp pepper, 1 packet of goya culantro y achiote) 1 28 oz can of red enchilada sauce 4 cups of shredded Monterey Jack cheese 1 package small corn tortillas Toppings: Sour cream, cilantro, salsa, avocado, pickled jalapenos Here's how you'll make it: 1. You can use a rotisserie chicken or make your own. to make your own, heat an oven to 350, season the chicken in the taco seasoning with a little olive oil, then top with your favorite salsa. 2. Bake for 35 minutes. Let cool, and shred. If using a rotisserie chicken, shred, toss with seasonings and salsa. 3. To the chicken mixture add 2 cups of cheese, mix well. 4. Prepare the baking dish with a little olive oil and coat the bottom with enchilada sauce. 5. To assemble the enchiladas; pour some enchilada sauce onto a plate and dip both sides into the enchilada sauce, then fill with a heaping spoonful of the chicken mixture. It should be enough to fill the center but not too much as it will spill out. Then roll the tortilla and chicken up and place seam side down in the baking dish. Continue until the chicken mixture is gone. 6. Pour the remaining sauce evenly over the enchiladas. 7. Top with cheese and bake at 350 for 25-35minutes until bubbling around the edges. Serve with rice and beans, guacamole and toppings. Enjoy! Leslie Stern Follow me on Instagram LTKfamily LTKhome LTKVideo