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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 30 |
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I make these at least 3 times a year because they are so simple and amazing and they always seem to be disappearing. I always send my hubby to work with a pan to share with his friends. Ingredients:
5 lbs boneless skinless chicken breasts, cooked and shredded |
3 (32 ounce) cans green enchilada sauce (up to 4 cans) |
2 lbs mozzarella cheese |
1 lb of any cheese, herbed (i use tomato basil cheese) |
1/2-1 cup vegetable oil |
32 corn tortillas |
Directions:
1. Layer the bottom of 3 deep dish pans (I use the disposable kind with green chili sauce about 32 oz total).
2. Warm up the remaining sauce in a large sauce pot till a little warmer than room temperature, but not too hot since you will have your hands in it.
3. In a small skillet heat up enough oil to coat a tortilla.
4. Start to fry them about 3 seconds on each side.
5. After you fry them, immediately immerse them in the green chili sauce and lay them out to sit until you have done them all (if you doing this with a partner have your partner coat the tortilla in sauce and start assembly in the pan).
6. In a large bowl combine room temperature chicken and 1 lb of each cheese.
7. Now spoon about 4 tablespoons of the mixture in each of the tortillas; roll them up and set them in pans.
8. Next pour remaining 32 oz of sauce over the enchiladas and cover in the remaining lb of mozzarella cheese.
9. Bake at 350°F for 20 minutes or till cheese is bubbly.
10. Serve hot.
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