Last night I boiled some boneless/skinless chicken thighs with a medium/large onion (chopped into large chunks) for about 40 minutes.  I put the chicken in a bowl and dumped the onions & broth.  Then I used the same pot to make the enchilada sauce.  Lowry's echilada sauce is very good (3cups water, 1-6oz can of tomato paste and the packet).  Bring to a boil and simmer for 10 minutes.

Normally, this is when I pre-heat the oven to 350. 

I use preshredded low fat cheese (like I use for taco bar) and corn tortillas.  I put the cheese in a bowl and I chop up the chicken with a cleaver to small pieces/bits.

When the sauce is ready, I take out a casserole pan and put it on the counter in front of me.  I ladle the enchilada sauce into the casserole pan to create a layer of sauce on the bottom.  I then dip the tortillas into the sauce (in the pot) to make them softer for rolling.  Then transfer to the casserole pan and put about 1oz of chicken (roughly - small handful) and anoterh 1oz of cheese and roll them-- putting the seam or overlap on the bottom to hold together.  Then I repeat.  This makes about 8 enchiladas.  Pour the remaining sauce on top of the entire dish.  Then use the remaining cheese to sprinkle on top of the whole thing.

Pop in the pre-heated oven and cook for 20 minutes.  Eveyrthing is already cooked.  This step melts the cheese on top and sort of melds everything together letting the tortillas soak up the sauce.





This took a bit of time to prepare but it was a nice meal.  Since I didn't make a veggie, I drank a V8 before dinner.