The best Chicken enchiladas

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Here is one of my favorite ways to make cheesy saucy chicken enchiladas. Thank you to my sister Monie for always making her chicken enchiladas when she. Season chicken with salt and pepper.

Provide whole bone in chicken breast.
Use cube of chicken flavor bouillon.
Provide tomatoes.
You need tomato sauce.
Prepare chile guajillo.
Provide cotija cheese or any cheese.
You need sour cream.
Prepare lettuce.
Provide all purpose flour.
Use corn tortillas I use about 10 for 4 people total.
You need corn oil.
Use salt as desired.

Short Tips:

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Put the chicken breast to cook,add salt and chicken flavor bouillon.
Bring to boil the chiles guajillo and tomatoes untill tender and set aside.
When chicken breast is cooked take it out and let cool of and when cooled off shred it.
With the same water that you cooked the chicken breast add to the blender (not all of it)about 3 or 4 cup,add the chile guajillos,add the tomatoes and the can of tomato sauce and a bit of all purpose flour (just so its not so waterylike) then blend.
Add a lil bit of corn oil to a skillet and the the chile sauce with a colander turn off when hot.
In a small skillet heat corn oil and fry tortilla until golden brown but still pliable,about 10 sec per side,transfer to paper towels to drain.
Put tortilla on work surface,divide the shredded chicken evenly among the tortillas and roll like a cigar.
On the rolled tortilla drizzle sour cream add the chile sauce.
Top with cheese and lettuce and serve immediately.
I like eating them aside with boiled eggs.

I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without. Chicken Enchiladas will forever and always be one of my must have foods. With a sauce like this Homemade Chicken Enchiladas. When we go to Mexican restaurants, enchiladas or tacos of some. These chicken enchiladas are so easy to throw together.

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