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1
Boil boneless skinless chicken in a pot on high heat for 30 min
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2
Let chicken cool off for 15 min and shred into pieces
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3
In a frying pan prepare Lawrys Enchilada Seasoning mix with water directions are on back of package
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4
Cook red sauce on medium heat till thickened and fully stirred take off heat and let cool 15 min.
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5
In a frying pan heat 2 cups cooking oil and fry the corn tortillas till lightly crispy
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6
Set aside corn tortillas on papertowels to drain excess oil and let cool for 10 min they will be hot to touch from the oil
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7
Once tortillas have cooled dip them into the cooled enchilada sauce completely coating both sides
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8
Once coated roll the shredded chicken into the dipped tortillas and make enchiladas
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9
Line up the rolled enchiladas in a baking pan once filled cover the enchiladas in the prepared red sauce
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10
Coat with a layer of the shredded chese and a layer of black olives then repeat with a layer of the sliced mozzarella and cheddar and top with the green onions and more black olives
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11
Bake in the oven at 350 for 45 min to make sure all the cheese is completely melted
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12
For Spanish Rice: pour 4 cup minute rice into a frying pan on medium to high heat with the 4 tablespoons of butter
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13
Dice up the white onion and green bellpepper and the cloves of garlic and add to the minute rice in the pan
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14
Cook rice until browning and add the 2 cups of tomato paste and the 3 cups water
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15
Let rice cook covered for 20 min or until soft
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16
For Fried Cabbage: take one whole head of cabbage and chop into big pieces (when you fry the cabbage the leaves wilt and shrink)
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17
Add the chopped cabbage to a fying pan with the 2 tablespoons of butter garlic salt and black pepper cook on medium heat until lightly browned and tender
