Add all ingredients except cheese and tortillas in large cooking pot.
Cook for 1-1/2 hours on medium to medium-high.
Cook until chicken is shredded and broth is mostly gone (meat is still moist).
In a skillet put 1/4 inch of vegetable oil.
Bring temp up to high.
Once oil is hot, put corn tortilla in oil, bathe the tortilla for 3-5 seconds (no longer or it will turn into a chip).
Put some of the chicken mixture on the tortilla.
Wrap up and put side by side in a 9x13 baking pan (or larger).
Will make 2 9x13 pans of enchiladas.
Pack them tight.
Cover with cheese.
Add a light layer of chopped onion and then a little more cheese.
Bake on 400 for 10-15 minutes or until cheese is melted..
Fat: 12.6819465843 grams
Carbs: 36.2579513355 grams
Protein: 10.3870596507 grams
Foodland Mercado Corporate Office
5075 Federal Blvd
San Diego, CA 92102
Phone: (619) 262-9992
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