My Enchiladas

Once again, I am making my version of enchiladas. Part of the purpose of this recipe is to use as many storable or home grown items as possible.

Ingredients:

• 1 large can or 3 small cans of canned chicken
• 1 small yellow onion
• 4 cloves of garlic
• Queso Fresco (a crumbly white mexican cheese)
• Paprika and Italian herd seasoning
• salt
• Corn tortillas
• 2 cans of enchilada sauce (I buy the cheap stuff)
• Shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 350
2. Chop up and sautee the onion and garlic
3. Drain the chicken and shred it (this should be easy)
4. Crumble the queso fresco into a bowl
5. Stir in the chicken, onions and garlic
6. Season to taste with the paprika, italian herd mix and salt
7. Spoon mixture into tortillas, rolling up each one and placing it ends side down in a 13″x9″ baking dish
8. Once you have filled up the pan, cover the enchiladas with the enchilada sauce then cover them with the shredded cheddar cheese.
9. Bake for 30-45 minutes. The cheddar cheese should be fully melted an bubbly.