Homemade Chicken Enchiladas
|Chicken breasts||5 (Use More If Needed)|
|Oil||2 Cup (32 tbs) (for frying)|
|Corn tortillas||20 (Red Colored)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Monterey jack cheese||1⁄2 Cup (8 tbs), grated (Adjust Quantity As Needed)|
|Sour cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Green sauce||32 Ounce (2 Jars, Arriba, For Sauce)|
|Green sauce||1 Can (10 oz) (Herdez, For Sauce)|
|Lime||1⁄2 , juiced (For Sauce)|
|Fresh cilantro||1 Tablespoon (For Sauce)|
|Garlic powder||To Taste (For Sauce)|
Deep-fry tortillas to soften (or dip in boiling chicken bouillon).
Soak excess grease or moisture on paper towels.
Boil chicken and chop in food processor to medium chunks.
Spray baking dish with Pam.
Place chicken, onion and cheese inside each tortilla.
Pour sauce over all and cover with plenty of cheese.
Bake at 400° until cheese is bubbly.