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1
To begin, pour about a half of an inch of vegetable oil into a large frying pan and warm up on stove top on medium-high heat. The oil will be ready for frying after you mix up the enchilada ingredients. (This is assuming you have already picked the chicken from the bones and shredded it. If you haven't already done that, wait to heat the oil until you are finished and the chicken is ready to be combined with cream cheese).
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2
In large bowl combine shredded leftover roasted chicken pieces and softened cream cheese along with the diced green chiles. In smaller bowl, combine the Mexican cheese and taco seasoning (or cumin, paprika, and garlic powder). Add 3/4 cup of the Mexican cheese mixture to chicken mixture. Next add 1/4 cup green enchilada sauce to add moisture to chicken mixture, and set aside. If desired, add salt and pepper to taste.
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3
Next, place one tortilla at a time in the oil for about 10 seconds on each side. The tortillas will begin to bubble up some, and the edges will also turn upwards. If you turn them over too soon, they will tear. The frying makes it so you can roll the tortillas up, and the oil gives them a nice texture after baking. Place the fried tortillas onto paper towels to drain off the excess oil.
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4
Next, prepare a rectangular baking dish by pouring just enough of the green enchilada sauce to coat the bottom of the dish.
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5
Next, spoon a heaping tablespoon amount of chicken mixture onto the middle of the tortilla and roll up. Place each one seam side down and when the dish is filled up, spoon remaining enchilada sauce over top of enchiladas. Top with remaining Mexican cheese and cover with foil.
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6
Bake in 350 degree oven for 25 minutes. For crispier enchiladas, and browned cheese top, remove foil after 15 minutes of baking and bake for 10 mintues uncovered.
