leftover cooked and shredded chicken (crockpot chicken taco meat works great for this!)
tortillas (corn works well, but I've used flour)
2 T Vegetable Oil
Enchilada sauce (I usually make a batch of hatch chile sauce, but a can of store bought works as well)
Monterrey Jack cheese
Greased casserole dish
Warm the Vegetable Oil in the skillet. Slide most of the tortilla into the oil. (If you're being cautious, use tongs) You don't want to fry the tortilla until it's crispy, just soften it up some. After a count to 15, flip it.
You'll want to start moving quickly here:
Move the tortilla to your casserole dish
Start another tortilla
Add chicken to first tortilla
Flip second tortilla
Roll up first tortilla into a tube
Move second tortilla to casserole dish and start a third in the oil
This works best if you have someone to help.
Once you filled your casserole dish up, top with sauce and then cheese.
Bake at 350 until bubbly.
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