If necessary, thaw your chicken.
Preheat the oven to 350 degrees F.
Heat your skillet on "medium-low."
You can use any salsa; I used "medium" and it ended up having a pretty good kick!
When your skillet is warm, put in about 1/3 of the jar of salsa.
Get your chicken out. I used tenders, but you can use breasts or any other cut you've got.
Chop the chicken into 1-inch cubes.
Add the chicken to the skillet with the salsa.
Allow the chicken to cook in the salsa. Turn it as it cooks so it can get done all the way through.
While the chicken cooks, get your cheese and cheese grater out. The amount of cheese you use depends on how much you love cheese! I used about 1/4 of a block here.
Grate the cheese! This will be what's used inside the enchiladas, so don't worry if it doesn't look very much; there's more to come!
When the chicken is cooked all the way through and the salsa is bubbling, turn the stove off.
Lay the tortillas out in a casserole dish.
Sprinkle a row of cheese inside an empty tortilla.
Evenly distribute the grated cheese in the other tortillas.
Put 1/6 of the chicken and salsa mixture into a tortilla.
Fold one side of the tortilla over the mixture.
Fold the ends of the tortilla over.
Fold the other side of the tortilla over. (Just for the record, the red stuff on my thumb in this picture is salsa!)
Add the chicken and salsa mixture to the rest of the tortillas and fold them.
Grate more cheese!
Sprinkle cheese over all of the enchiladas.
Pour the rest of the jar of salsa over the enchiladas.
Spread the salsa out evenly.
Put the rest of the grated cheese on top. (I may have gone a little overboard with how much cheese I used!)
Cover the dish.
Put the covered enchiladas in the preheated oven.
Bake for 25 minutes! Don't forget to set the timer!
After 25 minutes, take the enchiladas out of the oven. Uncover them and allow them to cool for 5 minutes.
Serve them and enjoy!
- 1.0lb Chicken
- 16.0oz Salsa
- 6.0 Tortillas