Enchillas - cooking recipe

Ingredients

2 or 4 boneless chicken breasts
1 lb. Jack cheese
2 Tbsp. Gebhardt chili powder
2 doz. corn tortillas
salt and pepper to taste
oil

Preparation

Boil chicken in salt and pepper and water for about 30 minutes. Take out; put in refrigerator.
Shred chicken into small pieces. Grate cheese.
Fry tortillas in pan with oil for about 2 seconds on both sides.
Place between paper towels.