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This is for those who don't mind a little fat to their food. My whole family loves when I make this. I rarely do because as far as I'm concerned its a pain in the rear. Anyways here it goes:
Things you'll need:
13'/9' glass pan
medium size bowl
2 cans of red enhilada sauce(any brand)
1 large bag of cheese(I use colby jack)
1 small package of boneless/skinless chicken
flour or corn tortillas(I prefer flour its easier to roll)
What to do:
Boil the chicken for 1 hour in pot. About 15 mins before its done turn oven to 325 degrees. Start preping. Pour both cans of sauce in bowl warm tortilla in microwave(4-5 at a time) enough so they stay warm(if they cool they will crack). open bag of cheese and place everything where it is accessable. When chicken is done dump into strainer and run cold water over it. Shred the chicken, you can decide how big you want the pieces. Ok now the fun part**note** you will get messy. dunk 1 tortilla in the saucemaking sure it is completely covered and place in glass pan. put small amount of chicken and cheese in the center of the tortilla. fold one side over and rollso that the open end in on the bottom. continue doing this untill your pan is fill. you will want to push them as close together as you can. once the pan is full take a bbq brush and brush some of the extra sauce over the top. cover entire pan with cheese. leave no tortilla showing. If you have extra chicken you can put it on top. Cover with foil and place in oven for 20 mins. This will melt the cheese inside and out. while in the oven shred the lettuce and dice tomatoes. When done garnish with sour cream, lettuce, and tomoatoes. If you like spicy food add hot sauce over top. ENJOY.
holy cow i just made this, talk about messy!!!! with a tweek.. i cut up some onion and heated it up in 2 cans of condensed chicken soup<no water>, then put the shredded chicken in that mixed well and used that as the filling...