Tuesday, May 31, 2011
Monday, May 30, 2011
Wednesday, May 18, 2011
Chicken Boulion Cubes or powder
Enchillada Sauce Mild or Medium
Monterey Jack Cheese
Boil Chicken on the stove for about 2 hours. Check halfway through to see if it needs water. If the chicken is falling off the bone it is done. Take all the skin and bones off the chicken. In a bowl put your enchillada sauce. Heat corn tortillas in the microwave for 30 seconds. I put in 3 at a time. Dip the tortilla in the enchillada sauce. Wrap some chicken and a little cheese in it and place it in your 9x11 baking dish. Do this until you have filled up your dish. I usually get about 12. Put extra sauce on top then your cheese. Sprinkle chopped black olives on top is optional.
Bake at 350 for about 13 minutes or until hot and a little bubbly on top.