El Charro Cafe Rolled Chicken Enchiladas

El Charro Cafe Restaurant Recipe

1 quart water
4 large chicken breasts
2 cups oil
12 cornt ortillas
1 quart Enchilada Sauce
4 cups Lornghorn or Jack cheese, shredded

1 avocado, pitted, peeled, and sliced
2 cups sour cream (optional)

In an 8 quart stockpot bring the water to a boil. Add  the chicken breasts, bring to a boil again, reduce heat and simmer 20 minutes, or until the chicken is tender. Drain and cool.  Discard the skin and bones. Shred the meat and set aside, covered with a damp towel.

Preheat the oven to 350 degrees. In a large skillet heat the oil. Dip each tortilla in the oil and place on wax paper. Place to tablespoons of chicken in the center of each tortilla and roll each loosely. Place seam-side down and side by side in a shallow baking dish. Cover with enchilada sauce and shredded cheese. Bake in the oven until bubbly, about 10 minutes. Garnish with avocado slices and sour cream, if using. Makes 12 enchiladas.

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