Authentic Mexican Enchiladas

A few weeks ago we ate dinner with a family in our ward and this is what they made for us. The mother is from Mexico so naturally I had her show me how to make these awesome enchiladas. We have made them at home since because they are so good--but not too often because they probably aren't the healthiest. This picture doesn't really do them justice, but if you like mexican food, like I do, these are worth a try.

Ingredients

1 pkg. soft corn tortillas

Canola oil
1 can green enchilada sauce (we like medium)
Sour cream

Shredded chicken

Shredded lettuce

Shredded mozzarella cheese

Directions

"ESTA BIEN!!!"

Boil chicken with onions and salt. Cool slightly and shred, season as desired (we just used a little salt and pepper). Heat oil in skillet to about medium. Warm green sauce in separate sauce pan to low. Fry tortilla in oil just until it begins to get crispy. Drain from oil and transfer to pan of green sauce. Remove from sauce and fold in half on plate. Repeat until you have desired amount of enchiladas on your plate. Layer the remaining ingredients in this order: sour cream, chicken, lettuce, cheese. The kids preferred to have tostadas instead of enchiladas and the only difference was cooking the tortillas until crispy and omitting the green sauce.