2 28 oz cans of Las Palmas Mild Enchilada Sauce  

2 LBS of Skinless Boneless Chicken Breast

2 TBS Olive Oil

3 TBS Salt  

4 Dried Bay Leaves

4 Chiles Secos. ( Long dried skinny red chiles).

1 Yellow Onion cut in half

2 TBS ground pepper


Finely Chopped Lettuce

Sour Cream

Finely Chopped White Onion

Corn Tortillas


In a big pot, put in chicken breast, yellow onion, ground pepper, salt, chiles secos *dried red chili*, bay leaves, and olive oil.  Cook chicken on medium/ medium- high until fully cooked.  Takes about 30 minutes, depending on the thickness of the breast. After, place in fridge to cool down and then shred the breast.


After, fry corn tortillas in a pan for approximately 10 seconds each side in canola oil. The heat should be set at medium heat. **Lower heat towards the end if oil gets too hot. Place the done tortillas on a plate with 2 sheets of paper towels to help absorb the excess oil.**


After, dip the lightly fried tortillas in the red sauce and stuff each one with chicken. Roll each tortilla up and put a tad bit more sauce on the top. Cover the enchiladas with cheese. Stick in the microwave for about 2 ½ minutes, or until cheese is melted.


** You may put the enchiladas in an oven safe pan or tray and place in oven for 15 minutes at 350 degrees fahrenheit.  


Put sour cream,  finely chopped onions and lettuce on top, and serve!   

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