ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO

Enchiladas De Pollo ( Chicken ) Tucson's El Charro image

Provided by Mme M

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

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1 quart water
4 large chicken breasts
2 cups oil
12 corn tortillas
2 quarts enchilada sauce
4 cups longhorn cheese or 4 cups monterey jack cheese
1 avocado, peeled and sliced
2 cups sour cream

Steps:

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.

Nutrition Facts : Calories 1512, Fat 134.3, SaturatedFat 41.5, Cholesterol 188, Sodium 1201.5, Carbohydrate 32.4, Fiber 5.8, Sugar 2.1, Protein 48.1