Enchiladas

I use corn tortillas, but Shawn likes flour. Either way is fine, just don't fry the flour tortillas.

Ingredients:
Corn or flour tortillas
Oil for frying
Shredded chicken
Shredded Cheese
**chopped onion**
Prepared enchilada sauce

Directions:
1. Cook chicken - I usually boil chicken breast with celery and salt so I can use the broth for the sauce and rice. **I strain the broth before using it in other recipes** You can use any type of cooked chicken.
2. Shred chicken - I like the taste best when I actually shred my chicken by hand rather than cube it or cut it
3. Shred cheese - I do 1/2 cheddar and 1/2 mozzarella. I find the better the cheese the better the dinner. If you skimp and buy cheap cheese you can really tell. Splurge and buy your favorite cheese
4. Heat oven to 350
5. Heat pan with oil
6. Once oil is ready use tongs to fry both sides of each corn tortilla. Just fry it enough, but not crisp like a chip. You still need to roll the tortilla. I usually have two people to do this. One to fry and one to roll. If I do it by myself I fry 1/2 then roll 1/2 then repeat.

I haven't fried corn since having kids (mostly because of Shawn's flour tortilla preference), but I would not let kids anywhere close to you when you're doing this. Always wear an apron. Sorry to state the obvious.

7. Roll the enchiladas - spread enchilada sauce on a plate (I usually leave a measuring cup in the sauce so I can scoop it out as needed), coat both sides of the tortilla with sauce, lay the tortilla flat, add a row of chicken, a row of cheese, and a row of sauce down the middle. Roll up tortilla and place in baking dish/pan. Fit as many as you can into the pan. You might have to squish them a little. Everything is cooked already, so you're just melting the cheese and bringing the flavors together in the oven.

**My mom uses a cookie sheet covered in tin foil rather than a dish/pan. She usually makes 2 cookie sheets (one w/onion and 1 w/o onion). She was usually cooking for a lot (our family and another family, or a bunch of our friends).

For the one with onion she layers the chopped onion when she rolls the enchiladas. I don't like onion, so I didn't think about this part until I was ready to post my completed recipe. If you like onion, go for it.**

8. Cover dish/pan/cookie sheet with tin foil
9. Cook for about 30 minutes

It's a pretty easy meal to time so everything is hot and ready at the same time. I usually put the enchiladas in the oven and then make the rice. I like to make the chicken, sauce and shred the cheese the night before. It takes a lot of time to make this, but there are a good amount of left overs for the next day's lunch and even dinner. Emma and Steven love all of it.