3 can Enchilada Sauce (1 can Old El Paso Mild Enchilada Sauce, 2 can kroger brand Enchilada Sauce Red)
12 corn tortillas
shredded cheddar cheese
1 large chicken breast
Vegetable oil for frying
Boil the chicken until cooked through, and then shred into a bowl. Heat enchilada sauce in a sauce pan until warm. In a small skillet heat enough oil to cover the bottom of skillet (medium highish). Fry tortillas one at a time in hot oil, fry until crispy around edges and then flip and fry other side. Remove to paper towel cover plate, blot off extra oil. Fill cooked tortilla with a little chicken, a spoonful of sauce, sprinkle some cheese, roll up and place seam side down in 9x13. Once all tortillas are cooked, filled, rolled, and placed seam side down in 9x13 pour additional enchilada sauce over them and sprinkle with cheese. Place in preheated 375 degree oven and bake until cheese is melted ... 15ish minutes.
