Laun/Pruett Recipe Collection
Helen's Authentic Enchilladas

Las Palmas Enchillada Sauce 28 oz
corn tortillas
chopped onion
grated cheddar cheese
shredded cooked chicken breast
vegetable or olive oil

Put enchilla sauce in a large bowl and use a second wide bowl to build the enchillada.

Heat oil in a frying pan and quickly fry the tortilla about 5 seconds per side. You can fry several and stack them. Just before filling, dip the tortilla in the sauce and transfer to the bowl.

Fill the enchillada with chicken, cheese and onion. Do not overfill! Place seam side down in a baking dish. When dish is full, sprinkle enchillas with grated cheese. (again, not too much) Bake @ 350 just till cheese melts (about 10-15 minutes). (Don't overvbake or they will be hard/crunchy.

Helen is Mary Ann Laun's neighbor. Helen stacks them 2 high.
Bake just till cheese melts...these ae very tender enchilladas...Wonderful!
If made ahead and refrigerated, cover with foil and bake a little longer.

Recipe Contributed by Helen Morales