Mom's Chicken Enchiladas

This one is actually pretty good! :)


Prep time for shredding chicken about 2 hours. Can be done one day and the enchiladas can be done the next day or later that day.

To shred the chicken: Put 9 chicken breasts in a large kettle and cover with water at least 1 inch above the chicken, add ¾ tsp of salt. Bring to a simmer and let simmer for about 50 minutes or until the chicken is white though and still moist. Let the chicken cool in the water for about 30 minutes. Then shred the chicken. I used two forks to do it and it pulled about easily.) This can then be put in the refrigerator until later to fill the tortillas.

Prep time: about 1hour and baking time about 30 minutes.

Chicken: amount you were given
2 onions diced
4 cups of water
4 tablespoons chili powder
6 tablespoons vegetable oil
2 tablespoons flour
2 cans (15 oz.) tomato sauce
24 soft 8-inch corn tortillas
2 pounds cheese mix

Lightly brown onion in butter. Add shredded chicken and heat until the chicken is warm. Set aside. (This can be done while the onion is browning and the chicken is heating) Combine water and chili powder in a bowl and set aside. In a large frying pan, heat the oil and add flour, stirring constantly, until mixture thickens. Add the tomato sauce stir until well blended. Simmer, uncovered, about 5 minutes. Soften tortilla in the microwave (no more than 6 at a time.) Place some meat and onion mixture in each tortilla tip with some cheese and roll. Place seam-side down in a baking dish. Repeat this with the rest of the tortillas. Cover with tomato sauce mixture and rest of cheese. (At this point you can put in the refrigerator and bake later.) Cover with foil and bake for about 30 minutes in a preheated 350 degree oven.