Ingredients
3 chicken breasts (steamed)
10 oz ish monteray jack cheese (Jim says “you can never have too much cheese”)
about 14 tortillas
10 oz can diced tomatoes
10oz can Enchilada or mole (la Victoire is best)
Preparation
Shred the chicken with a fork; grate the cheese
Fry the tortillas in a cast iron frying pan with olive oil on medium low to medium heat (ie; 4 of 10) about 20 to 30 secs per side. Sometimes Connie also puts some enchilada sauce in the pan also. Lay on paper towel.
Mix half the cheese with the chicken. Roll the chicken/cheese mixture in the tortillas. Put in a baking dish and cover with the Enchilada sauce and the rest of the cheese. Bake, covered with aluminum foil, for 20 minutes at 350 degrees.
