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Recipe: Jacob Vargas' Enchiladas

Categories: Home2

Yield: 1 servings

      2    Whole chickens
      1    Chicken bouillon cube
           Salt and pepper
     12    Tortillas
      1 cn Enchilada sauce - red style
      2 c  Cheddar cheese - shredded
      2 c  Jack cheese - shredded
      2    Onions - chopped
      1 bn Cilantro - chopped
      1 cn Sliced black olives

Directions: Boil the two chickens with the bouillon cube, salt and pepper until cooked through. Shred the chicken and set aside. Cook the tortillas over a range flame until warm. Heat vegetable oil in a frying pan and place tortillas into oil for a few seconds to crisp. Place on paper towel to remove excess oil. Next, dip the tortillas into the enchilada sauce, covering both sides. Place tortilla on dish and place equal amounts of chicken, cheddar cheese, and jack cheese on tortilla. Sprinkle with chopped onions, cilantro and olives. Roll tortilla and set on a baking sheet. Sprinkle cheese on top with some olives. Bake 15 minutes in a 350 degree oven. Serve with salsa and sour cream.

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