Chicken Recipes

Boneless Chicken Breast

Ingredients

• 3 boneless, skinless chicken breasts
• 3/4 cup vegetable oil
• 1 small package of corn tortillas (small), about 18 tortillas
• 1 large package of shredded cheese, Mexican style
• 1 large can of enchilada sauce, use either red or green
• 3 medium tomatoes for garnish
1 bunch green onion for garnish
• 1 pint sour cream for garnish

Directions

1. Place chicken breasts into a boiling pot of water. Boil for around 30 minutes (cut through the thickest piece to see if done).
2. While the chicken is boiling heat a small skillet to medium-high. Add a T. of vegetable oil at a time and heat corn tortillas one by one. Cook each tortilla for about 30-45 seconds on each side, but don’t let them get hard.
3. One by one, take each cooked tortilla and pat with paper towels to get rid of the extra oil.
4. Pre-heat oven to 350 degrees.
5. When the chicken is cooked, let cool for a few minutes on a cutting board and then slice into small chunks.
6. Take tortillas and fill with chicken and cheese, fold tortilla and place fold side down into a 13x9 dish. Repeat until you have no more room.
7. Open can of enchilada sauce and pour an even coating all over the enchiladas. Take the leftover cheese and sprinkle over the top.
8. Place in oven on the middle rack and cook for about 15-20 minutes.
9. Meanwhile, chop up the tomatoes and onion and place into small bowls.
10. Once enchiladas are cooked, allow people to serve their self and use the garnish to taste.

Serves 4-5