Enchiladas Show Segment

Gladys Mendoza's Chicken Enchiladas

3 chicken breasts (cooked and shredded)

1 package of small corn tortillas

3 cups grated Monterey jack or Muenster cheese (Shredded)

1 pint of sour cream

1 can of tomatoes

1 can of tomato paste 3 cloves of garlic pressed

2-3 serano chili peppers or to taste

(Mix together tomato paste, garlic and peppers to make Sauce)

In a pan with a slight amount of warmed oil lightly, fry each tortilla on each side to make it soft and pliable. (Only warm as many tortillas as you plan to make.) After they are warmed, fill each tortilla with shredded chicken and roll. (Be careful, it can be hot on your fingers!) Place each of the filled tortillas into a baking dish that you have covered the bottom of the dish with the tomato sauce. After filling the baking dish, add sour cream on top of all the enchiladas. Then ladle more of the tomato sauce over all of the enchiladas. Top off with shredded cheese. Place in a 350º oven until the cheese melts and the sauce bubbles. Remove and serve.

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