CHICKEN ENCHILLADAS
Source of Recipe
A FRIEND
Recipe Introduction
When my grandson was born, a Mexican friend of my daughter-in-law brought these wonderful enchilladas. We had so much food, we didn't get to them for a few days. But when we did, WOW! Were they good! We held the pan hostage for the recipe.
List of Ingredients
6 skinless, boneless chicken breasts
2 or 3 cups shredded mozzarella cheese
1 bunch fresh cilantro
2 sticks butter
2 cans OLD EL PASO brand mild enchillada sauce (MUST be this brand), or enough to generously cover the enchilladas
Flour tortillas (medium size tortillas)Recipe
Remove the cilantro leaves from the stems. Add the stems and some leaves to a pot of boiling water, along with the chicken breasts. Gently boil until tender. I usually simmer for about two hours to make them very shreddable. Remove from pan and shred with a fork. Melt the butter (yes, you need two sticks or it will be dry) in a large frying pan. Add shredded chicken and cilantro leaves. Fry altogether for a few minutes. Warm each tortilla quickly on each side to handle easier. Fill with a generous amount of chicken mixture. Sprinkle with mozzarella cheese, as much as you like. Fold up burrito style and place in a pyrex oblong baking dish. Pour enchillada sauce over all, very generously, as it soaks in. Chill in the fridge about two days. Sprinkle with cheese; cover and bake 325 degrees until heated through. NOTE: You can bake them right away, but the resting time lets the sauce penetrate the tortilla, resulting in a better end result. YUM!
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