Chicken Enchiladas

1. 1

   Boil Chicken Thighs with salt until cooking thru, then cool bone and remove skins. Shred with forks and add some of the chili sauce to the chicken just to lightly coat. Set Aside.

2. 2

   Heat Oil in a Frying Pan, use just enough to submerge the tortillas. Add the Tortillas one by one, frying them ever so slightly, just until soft. Carefully removed them oil one by one, as to not rip them, and set on a plate to the side.

3. 3

   Put a Large spoon full of chili sauce in bottom of the casserole dish and begin to roll up the chicken in the tortillas, placing them in rows in the pan. Once they are all in the pan, top with some of the chili sauce, not too much, and cover with about 1/2 the bag of cheese. Back in an oven about 20 mins and about 350 degrees, until cheese is melty and bubbly. Serve with sour cream, beans, rice and reserve chili sauce on side.

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