| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Home2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole chickens |
| 1 |
|
Chicken bouillon cube |
|
|
Salt and pepper |
| 12 |
|
Tortillas |
| 1 |
cn |
Enchilada sauce – red style |
| 2 |
c |
Cheddar cheese – shredded |
| 2 |
c |
Jack cheese – shredded |
| 2 |
|
Onions – chopped |
| 1 |
bn |
Cilantro – chopped |
| 1 |
cn |
Sliced black olives |
INSTRUCTIONS
Directions: Boil the two chickens with the bouillon cube, salt and pepper
until cooked through. Shred the chicken and set aside. Cook the tortillas
over a range flame until warm. Heat vegetable oil in a frying pan and place
tortillas into oil for a few seconds to crisp. Place on paper towel to
remove excess oil. Next, dip the tortillas into the enchilada sauce,
covering both sides. Place tortilla on dish and place equal amounts of
chicken, cheddar cheese, and jack cheese on tortilla. Sprinkle with chopped
onions, cilantro and olives. Roll tortilla and set on a baking sheet.
Sprinkle cheese on top with some olives. Bake 15 minutes in a 350 degree
oven. Serve with salsa and sour cream.
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