Paula'S Chicken Enchiladas - cooking recipe

Ingredients

1 chicken
1 can mild enchilada sauce
1 can medium or hot enchilada sauce (depending on taste)
8 to 10 oz. grated Monterey Jack cheese
8 oz. sour cream (optional)
1 large onion, chopped
corn tortillas
cooking oil

Preparation

Boil chicken, cool, debone and cut into small pieces. Mix both cans of enchilada sauce and set aside. Put chicken and mix with 1/2 cup of the mixed sauces. Put 3/4 cup cheese in with chicken and sauce. Add 1/2 of the onion. Mix sour cream into meat mixture (optional, but very good). Place 2 skillets on stove. On low heat, pour cooking oil (enough to cover bottom) into one skillet and the remaining mixed sauce in the other. Fry one tortilla at a time in the oil until just soft, not crisp. Then dip in the sauce mixture. Put in baking pan. Add chicken mixture, roll up and proceed to next tortilla. When finished, pour the remaining sauce over all and top with remaining cheese and onion. Bake at 350\u00b0 until bubbly. Let sit about 5 minutes before serving.