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I don't know about this best, but it is the easyest.

2can.(8oz) tomato sauce

1cup water

2tablespoons chili powder

3cups shredded chicken/or beef

1med. onion chopped(1/2 cup)

12 white corn tortillas

3cups shredded cheddar(12oz)

Blend tomata sauce,water,&chili powder in med. sauce pan bring to boil and reduce heat to low cook 10min. stirring occasionly. Meanwhile cook chicken/beef w/onion and 1 tablespoon water over med. heat. wrap toetillas in moist paper towels place on microwave safe plate heat 45-60 sec. or untill warm. keep wrapped.(if using beef drain fat) fill each tortill w/2tablespoon cheese& 1/4 cup chicken/beef mix roll up place seam side down in a 13X9 baking dish pour sauce evenly over Pan Top w/remaning cheese cover w/foil bake 400 for 30min.

I hope you enjoy.

Not authentic, but very delicious

2 chicken breasts, cooked and shredded

1 can cream of chicken soup

1 can green chiles

2 cups shredded cheese

10-12 corn tortillas

combine chicken, soup and chile's in a sauce pan over medium heat until heated through. In a 350 degree oven, warm your tortillas about 5 minutes or until heated through (cookie sheet works best). Place a few heaping tablespoons of the chicken mixture and roll tortillas up. Place seam side down in a casserole dish. If you have more mixture than tortillas toss the remaining filling on top of the rolled enchiladas. Sprinkle cheese over all the rolled enchiladas and cover with foil. Bake for 20 minutes or until heated and cheese is melted. Serve with refried beans.

My creamy chicken enchilladas are really good. Not traditional, but really good. Now that you mention it, I think I'll make them this weekend!

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3-4 chicken breasts, poached

1 jar Alfredo Sauce (Ragu makes one)

1 jar good salsa

Sliced jalapenos (the jarred kind)

Chopped Cilantro

1 small onion, chopped

1 clove garlic, chopped *optional

8 flour totillas

Shredded Mozzarella Cheese

Lettuce/Tomato/Sour Cream/Hot Sauce for garnish

1) Poach chicken breasts by wrapping in tin foil and baking in 375 oven for 30-40 mins or until fully cooked. Let cool.

2) Gently sautee chopped onion and garlic in a bit of oil. Add 3-4 spoonfuls of salsa and about 8 slices of jalapenos & stir.

3) Shredd the chicken into the pot of onion/salsa and stir together. Add a couple T of water, if needed to help move everything around. Let simmer for 8-10 mins.

4) In a bowl, mix the salsa with the alfredo sauce

5) In each tortilla, put 1-2 spoonfuls of the chicken mixture and a little cheese and roll up, put seam side down in a baking dish.

Repeat.

6) Pour all of the alfredo/salsa mixture over the tops of all of the tortillas.

7) Cover whole dish with lots of shredded mozzarella.

8) Cover with tin foil

9) Bake in 350 oven for 45 mins.

10) Garnish with cilantro, lettuce, tomatoes, hot sauce, and everything else you like!

INGREDIENTS (Nutrition)

3 pounds beef chuck roast

1/4 cup water

1 1/2 cups beef broth

3 tablespoons red wine vinegar

2 tablespoons chili powder

1 tablespoon ground cumin

1 large onion, chopped

2 (4 ounce) cans chopped green chile peppers

1 tablespoon all-purpose flour

2 cups sour cream

3 cups shredded Monterey Jack cheese, divided

1 cup oil for frying

20 (6 inch) corn tortillas

Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.

In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.

In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.

Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.

Sorry. My wife's enchilada recipe is a family secret and we don't have a dog named Duke.