INGREDIENTS AND DIRECTIONS
2 chicken breasts
2 chicken flavored bouillon cubes
Boil chicken, bouillon cubes and 1/2 onion until chicken is cooked through. Shred chicken, add 1/2 diced onion and set aside.
10-15 Guajillo chiles
1 tsp salt
1/2 tbs minced garlic
In enough water to cover, boil chiles until they are tender.
De-vein and add to blender with garlic, 2 cups of leftover chicken broth and 4 cups of leftover chile broth. BLEND BLEND. I missed this step, but you can strain the sauce as to not have any chile flakes in it. Place it in a saucepan on low heat.
Shredded fresh mexican cheese.
1 can peeled whole tomatos
1 tsp salt
1 tsp mexican oregano
Blend and set aside.
1 cup vegetable oil
Take tortillas one by one and fry in oil until they are firm, but not hard. Dip and smother in enchilada sauce 🙂 Put on plate, add chicken filling and roll. HOT! be careful. Top with sour cream, lettuce, cheese and tomato sauce
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