GETTING READY

1) Preheat the oven to 350 degrees.

2) In a deep heavy skillet, place the chicken.

3) With salt, black pepper and red pepper, season the chicken.

4) Simmer, until the chicken is tender.

5) Remove from heat. Then, remove skin and bones. Reserve the broth.

6) Cut the chicken into bite size pieces.

7) In a mixing bowl, combine green chilies, cheese and chicken, adding enough broth to moisten the mixture. Do not make the mix too soupy. (If there is too much broth, place the mixture in a colander to drain).

MAKING

8) In a deep dish, heat oil to 350 degrees.

9) In the hot oil, fry tortillas, just for one or two seconds for each side. Do not make them brittle.

10) Now, on the tortillas, place a heaping tablespoon of the chicken mixture.

11) Roll them up and arrange in a 9 1/2 X 13 inch baking dish.

12) Fold the tortillas with sides down.

13) Heat, uncovered, for 15 minutes.

FINALIZING

14) Top with chopped lettuce, tomatoes, and avocados.

15) Over these, sprinkle a thin dressing made of mayonnaise and Jalapeno pepper juice.

SERVING

16) Serve with Cheese Enchiladas and Green Enchilada Sauce.