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    Source of Recipe


    List of Ingredients

    1 lb. boneless, skinless chicken breast halves
    3 (10 oz.) cans hot or mild enchilada sauce
    1/2 cup vegetable oil
    1 (10 oz.) pkg. corn tortillas (12 count)
    1 cups finely shredded Cheddar cheese, divided
    1 (4 oz.) can jalapenos, drained, chopped, divided
    1/4 cup snipped cilantro
    1 (10 oz.) pkg. shredded lettuce
    1 ripe avocado, diced
    -sour cream
    -lime wedges


    Sprinkle chicken breasts with salt. Grill chicken over hot coals using direct heat cooking method until no longer pink in center and juices run clear (about 10 min. per side); cool. Shred chicken; set aside. Pour 1 can enchilada sauce into bottom of 13x9" glass baking dish. Pour remaining sauce into bowl; set aside. In small skillet, heat oil until hot. Quickly dip each tortilla into hot oil to soften; drain on paper towels. Dip each tortilla into bowl of sauce; set on plate. Divide chicken, cheese, jalapenos and cilantro among each of 12 tortillas reserving some of the cheese, jalapeno and cilantro for the top; roll tortilla around filling. Place tortillas seam side down over sauce in baking dish. Pour remaining sauce over top. Sprinkle with reserved cheese and jalapenos. Bake in a preheated 400 degree oven until cheese is melted and enchiladas are heated through (about 20 min.). Serve with lettuce, avocado, sour cream and lime.

    Serves 6.




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