Enchiladas! ;-)

Now who wouldn't want some homemade chicken enchiladas!? This was a surprised dinner for my husband. He was so pleased with how it turned out. My husband just loves Mexican food! He served a mission in Mexico City, Mexico; so I must say I was quite nervous making him Mexican food! I was so nervous that it wouldn't meet his expectations, but I succeeded!

CHICKEN ENCHILADAS!
    3 table spoons of canola oil
     Salt
    12 tortillas to deep fry
    2 cups of cooked chicken
    2 cups of any type of canned chicken if short on time (or just cook some yourself at home at 350 degrees for 45 minutes.  Remember to flour your chicken and chop up into desired pieces and if unfamiliar with knowing how to tell your chicken is done, take a temperature thermometer and stick it in the thickest part of the chicken and if it reads 165 degrees or higher, your chicken is done).
    2 cups of Monterey jack cheese (Buy a bigger bag of cheese so you can decorate the top of the enchiladas before putting them in the oven)
    1/2 cup of sour cream
   1 small white onion, thinly sliced and separated into rings
    6 radishes thinly sliced into rings
    1  Huge can of Enchilada Sauce


   1) Preheat your oven to 325 Degrees. In a frying pan over medium heat, warm  the Enchilada Sauce. After it is heated up, spread a cup and a half over the bottom of the pan.
   
  2) In another frying pan over medium heat, warm 3 tablespoons of oil until hot. Using tongs, quickly drag the tortillas one at a time through the oil to soften them on both sides. Drain on a paper towel lined plate. Pat the tortillas dry with paper towels.

  3) In a bowl, mix together the shredded chicken and cheese. Working with one tortilla at a time, spread a spoonful of the chicken cheese mixture near the edge of the tortilla, roll it up and place it seam side down in the prepared baking dish. Repeat the with the remaining tortilllas and chicken cheese mixture, arragnging the rolled tortillas side by side in the dish. Spoon the remining sauce over the tortillas. Bake the enchiladas until they are heated through and the cheese on top is melted, about 15 minutes.

4) To serve, top the enchiladas in the pan with the sour cream, onion slices, and radish slices. Serve at once ;-)