2 8oz cans Las Palmas Enchilda sauce
12 Chicken tenderloin breasts
1/8 cup Olive Oil
1 Tbls Lime Juice
1 Tbls Chili Powder
Shredded cheddar/Monterey Jack cheese
8 Flour tortillas
1. Mix Olive oil, lime juice, and chili powder in a bowl and coat chicken. Saute chicken in frying pan until chicken is tender and almost done. Start to shred chicken in pan while it continues to cook.
2. Once shredded, add 1 8 oz can of Enchilada sauce to pan and simmer for 10 minutes.
3. Heat Flour Tortillas in a pan (no oil) one at a time. Put about a teaspoon of chicken in the tortilla with a handful of cheese. Roll tortilla an put in a light sprayed (with Pam) casserole dish. Fill the casserole dish with 8 enchilladas.
4. Add the 2nd 8oz can of Enchillada sauce on top of the 8 Enchilladas. Cover with cheese. Cover the casserole dish with foil, and bake 350 degrees for 20 minutes. Serve with refried beans