Enchiladas De Pollo ( Chicken ) Tucson's El Charro

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
  • Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
  • Preheat the oven to 350°F.
  • Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
  • Place 2 tbls chicken in the center of each tortilla and roll each loosely.
  • Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
  • Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
  • Garnish with the avocado and sour cream. Serve with shredded lettuce.
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