Recipe of the Issue: Enchiladas
10 – 20 corn tortillas
2 chicken breasts
1 large bag of shredded Mexican cheese
2 cans of green enchilada sauce
Directions: Boil chicken until cooked. Preheat the oven to 400 degrees. Microwave corn tortillas for 1 minute. Lay 4 – 5 of the microwaved tortillas onto the bottom of a full-sized baking pan. Add moderate amounts of chicken and cheese on top of the tortillas. Drizzle a small amount of the enchilada sauce over the tortillas, chicken and cheese. Repeat putting the chicken, cheese, and sauce on the previous layer, this time with broken up pieces of tortilla. Do this for 2 – 3 more layers. Put any remaining sauce or cheese on the top layer—Cook in the oven for 45 minutes.
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