Chicken Enchiladas With Spinach Sauce
|Corn tortillas||2 Dozen|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Shredded monterey jack cheese/Shredded cheddar cheese||3 Cup (48 tbs)|
|Onion||1 Medium, chopped|
|Chicken||4 Pound, boiled, skinned, boned, and shredded|
Preheat oven to 350°.
Lightly grease baking pans.
Dip tortillas one at a time in very hot oil just long enough to slightly darken and soften.
Generously spread a one-inch central strip of each tortilla with shredded cheese, chopped onion, and shredded chicken.
Roll up, using toothpicks to secure if necessary.
Place seam side down, side by side in baking dishes.
Try to leave at least 1/2 inch clearance between enchiladas and the sides of the pan; do not pack the enchiladas too tightly.
This will allow room for plenty of sauce to coat and penetrate the enchiladas.
Cover generously with spinach sauce.