​Chicken Enchiladas
 
3                      Chicken Breast
1–28oz            Enchilada Sauce
1 dozen           Corn Tortillas
1 lb                  Four Cheese Mexican Blend
1 med.             Onion
3 cloves           Garlic
3 tsp                Salt
1 tsp                Black Pepper
 
PreHeat Oven to 350 degrees.
 
To a pot of water add the chicken, garlic, salt and pepper and cook for 30 minutes.
After 30 minutes remove chicken from the pot and allow it to cool.  After the chicken has cooled shred it then set it aside until later.  In a frying pan, sauté the onion for 15 minutes or until the onion caramelizes.  Remove then set aside until later.  In another frying pan bring the oil to temperature then lightly fry the tortilla on both side.  Remove from the pan and place on a paper towel to remove the excess oil.  To the chicken add 1 cup of enchilada sauce, onion and 1 ½ cup of cheese and mix well.  Add the chicken to center of the tortilla then roll your enchiladas.  Add enchilada sauce to the bottom of the pan then place the enchiladas on top.  Pour the remaining sauce overtop the enchiladas then add the remaining cheese.  Transfer to the preheated oven and cook for 20 minutes.