Authentic Chicken Enchiladas

• 1 (6 oz.) can chicken
• 1 can enchilada sauce
• 1 onion
• 1 c. grated Monterey Jack cheese
• 1 tsp. cumin
• 1/8 tsp. coriander
• 1/8 tsp. cayenne pepper
• 2 to 3 cloves garlic, mashed
• 1/2 to 3/4 c. oil or shortening
• 1 doz. corn tortillas

1. Preheat oven to 300u0b0.
2. Mix chicken, onion, cheese and seasonings in a bowl.
3. Heat oil in a frying pan.
4. The oil should be at least 1/4 inch deep.
5. Roll a portion of the chicken mixture into a corn tortilla, and using tongs, place the rolled tortilla into the hot oil.
6. Fry on both sides until the tortilla is crisp.
7. Set the crisped enchilada aside in a shallow baking dish.
8. Repeat until mixture (or tortillas) are gone.
9. Cover with enchilada sauce and bake for 1/2 hour at 300u0b0.

chicken, enchilada sauce, onion, grated monterey, cumin, coriander, cayenne pepper, garlic, oil, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324556 (may not work)