Grandma R's Chicken Enchiladas

Rhiannon SilverRain, California

• 1 pkg. boneless chicken breasts
• 1 pkg. of good quality flour tortillas (fajita size)
• 1 pkg. of good quality corn tortillas
• 1 lg. can of red enchilada sauce (I use Las Palmas)
• 1 lb. of cheddar cheese (mild or medium) shredded put 1 lb. of Monterey jack cheese shredded Put one cup aside of shredded cheeses
• 1 sm. yellow onion diced
• 1 small bunch of green onions chopped finely.
• 1 c. of oil (maybe more)

You can substitute beef or cheese for the chicken. Boil chicken breasts until cooked throughly. Drain and let cool 15 minutes.

Carefully shred chicken semi finely. Careful chicken is HOT!

In a frying pan (smaller is better) heat oil. In another frying pan heat enchilada sauce to just boiling turn off heat. Save some sauce to pour over top.

Ok this is where it gets challenging..... Place tortilla in oil and fry quickly...less than 45 seconds. Next place tortilla in red sauce and cover tortilla throughly. Place tortilla on plate and fill center with a small amount of chicken, cheeses, and onion. Roll (Again tortilla and sauce is hot!!) Place in a rectangle dish. Repeat procedure until chicken is gone. (Sometimes I also make just cheese as I usually have more cheese left over.)

Heat oven to 350°F.

Pour remainder of sauce on top of enchiladas. Sprinkle set aside cheese over top. Sprinkle green onions over top. Heat until cheese is throughly melted (usually 20 minutes).

Recipe freezes well and I usually buy the aluminum foil pans, cover with aluminum foil and freeze.

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