Amount
Ingredient
Preparation



12
ounces
monterey jack cheese with jalapeno pepper





1/4
cup
cotija cheese

crumbled



3
pounds
chicken

grilled



24
each
corn tortillas





3
cups
enchilada sauce





1/2
cup
cilantro leaves

chopped



1
cup
canola oil

 Start by shredding the grilled chicken and mix with the chopped cilantro.

Heat the oil in a skillet, and fry the tortillas until soft.

Dip each tortilla in th e enchilada sauce, fill with the chicken and roll.

Place side by side in a baking dish.

Top with remaining sauce and slices of JalapeC1o cheese and bake in a 35 degree Fahrenheit oven just long enough to melt the cheese.

Sprinkle with the Cotija cheese and serve.