Chicken enchiladas

• 2 whole chickens
• 6 hard boiled eggs
• 1 yellow onion (diced)
• 2 lb Monterey jack and cheddar cheese mixed (1lbs of each) shredded
• 1 can (12 once ) Las Palmas enchilada sauce red
• 1 dozen flower tortillas
• 1 cup vegetable oil

1. 1)hard boil eggs , 2)heat oil in pan.3)dice onion,
2. When oil is hot put tortillas in oil and flip.
3. Then take out.
4. They should be just kinda opaque and pliable, put tortillas on a plate covered with paper towels to soak up oil let cool
5. Boil chickens in water then shred when does ( I like to add garlic powder and onion powder to my water with the chicken)
6. In chicken is done debone and d skin the chicken, shred chicken let cool
7. Take chicken, 2/3 of cheese, onion, and shredded egg, add some of the red enchilada sauce, and mixed together
8. Take tortillas red enchilada sauce on both sides of tortilla then put a handful of mix inside tortilla and roll
9. Put cheese on top and sprinkle a light amount of enchilada sauce on top
10. Bake at 350 for 20 minutes, served with guacamole, sour cream, rice, refried beans...
11. Enjoy

chickens, eggs, yellow onion, cheddar cheese, enchilada sauce red, flower tortillas, vegetable oil

Taken from cookpad.com/us/recipes/341603-chicken-enchiladas (may not work)