Chicken Enchiladas - cooking recipe

Ingredients

1 lb. chicken breasts
1 sprig parsley
1 clove garlic
5 ripe tomatoes, chopped
2 medium onions, chopped
1/2 lb. grated cheese
1 pt. sour cream
1 c. shredded lettuce
1 carrot, finely chopped
4 Tbsp. olive oil
1 can chopped green chilies
1/2 tsp. oregano
12 flour tortillas
fat or oil for frying
1 large can enchilada sauce

Preparation

Place chicken breasts, parsley and chopped carrot in a pot. Salt lightly.
Cover with water and bring to a boil.
Cook until tender (approximately 45 minutes).
Remove chicken and cool.
When thoroughly cool, remove skin and bones. Shred meat in medium bowl.