Friday, February 6, 2009

Chicken Enchiladas

4 boneless, skinless chicken breasts boiled with onion, garlic and salt
1 ½ dozen corn tortillas
2 small cans red enchilada sauce (preferably La Victoria)
2 teaspoons brown sugar
1 8oz can tomato sauce, optional (to make sauce less spicy)
vegetable oil
shredded cheddar cheese
chopped onions, shredded lettuce, sour cream, guacamole to top enchiladas (your preference)

Shred the chicken and set aside (keep warm in a bowl with some of the hot broth from boiling chicken). Pour the enchilada sauce and optional tomato sauce into 10" pan. Heat and stir. Once hot add brown sugar and simmer on low.
Meanwhile, heat the oil in a frying pan until very hot. With heat resistant tongs, dip tortilla in oil covering completely until it becomes slightly crisp. It needs to be cooked and crisp but not hard like a taco shell. Remove from oil and allow excess to drip off. Place in hot enchilada sauce and coat it quickly. Do not allow it to soak in sauce for it to become soggy because it will tear.
Place the tortilla in a 9x13 baking dish and fill with a thin row of chicken. Roll up and place rolls side by side in dish. Pour some of the remaining sauce (if any) on top of enchiladas. Top with cheddar cheese and place in a preheated 350 degree oven for approximately 5 minutes, or until cheese is melted. Serve with whatever toppings you like.