Chicken Enchiladas

Directions

1. Boil chicken breasts, debone and set aside. Meanwhile, roast the green chilis under the broiler or possibly on the barbeque grill till skin begins to separate from the meat of the chili. Peel and dice roasted chili and put into separate pan. Add in the onion, salt, pepper and chicken broth. Simmer for 15-20 min. Remove from heat. Break apart chicken into large bite-sized chunks and keep separate. Next, heat a small amount of oil in a frying pan large sufficient to hold a corn tortilla. Fry corn tortilla for 10 seconds and then add in chili-onion-chicken-broth mix and some chunks of chicken. Add in some grated cheese. Allow sufficient room to roll tortilla till it overlaps by 1/4-1/2 inch. Put in 9x13 pan with tortilla "overlap" on the bottom. Continue frying and filling tortillas till 9x13 pan is full. Bring enchilada sause to boil and pour over the top of prepared enchiladas. Top with grated cheese and green onions. Bake at 350 uncovered till the cheese is melted and bubbley. This tastes awesome with margaritas!!! Enjoy!!!!!
2. Note: I give full credit for this recipe to my sister-in-law, Cathy.