Chilla Quillas - cooking recipe

Ingredients

20 corn tortillas, small and cut into squares
2 cups vegetable oil
1 lb chicken breast, cooked and shredded
1 (28 ounce) can enchilada sauce, red
2 cups monterey jack cheese

Preparation

In a large frying pan pour the oil and set to medium high heat. I like to add a few popcorn kernels to tell me when the oil is ready.
Once the oil is hot add the tortilla squares and fry till almost crisp.
Turn off the stove and with a slotted spoon remove the squares onto a paper towel lined plate or bowl.
While the oil cools shred the chicken and cheese.
Empty out the oil from the pan and return the tortillas to the pan, spread the shredded chicken over the tortillas.
Then pour the enchilada sauce over the chicken and tortillas and gently fold into each other till the chicken and tortillas are well coated with enchilada sauce.
Sprinkle the cheese over the mixture.
Over medium-low heat allow the chilla quillas to heat through and the cheese to melt. Once the sauce is bubbling and cheese is completely melted your meal is ready to serve.