Chicken Enchiladas

When my grandson was born, a Mexican friend of my daughter-in-law brought these wonderful enchiladas. The key is using the brand of sauce specified. We had so much food, we didn't get to them for a few days. But when we did, WOW! Were they good! We held the pan hostage for the recipe.

6 skinless, boneless chicken breasts

2 or 3 cups shredded mozzarella

1 bunch fresh cilantro

2 sticks butter

2 cans OLD EL PASO brand mild enchilada sauce (MUST be this brand), or enough to generously cover the enchiladas

Flour tortillas (medium size tortillas)

Remove the cilantro leaves from the stems. Add the stems and some leaves to a pot of boiling water, along with the chicken breasts. Gently boil until tender. I usually simmer for about two hours to make them very shredable. Remove from pan and shred with a fork. Melt the butter (yes, you need two sticks or it will be dry) in a large frying pan. Add shredded chicken and cilantro leaves. Fry altogether for a few minutes. Warm each tortilla quickly on each side to handle easier. Fill with a generous amount of chicken mixture. Sprinkle with mozzarella cheese, as much as you like. Fold up burrito style and place in a Pyrex oblong baking dish. Pour enchilada sauce over all, very generously, as it soaks in. Chill in the fridge about two days. Sprinkle with cheese; cover and bake 325º until heated through.

NOTE: You can bake them right away, but the resting time lets the sauce penetrate the tortilla, resulting in a better end result. YUM!