Chicken enchiladas

• 1 whole bone in chicken breast
• 1 cube of chicken flavor bouillon
• 4 tomatoes
• 1 can tomato sauce
• 4 chile guajillo
• 1 cotija cheese or any cheese
• 1 sour cream
• 1 lettuce
• 1 pinch all purpose flour
• 1 corn tortillas I use about 10 for 4 people total
• 1 corn oil
• 1 salt as desired

1. Put the chicken breast to cook,add salt and chicken flavor bouillon
2. Bring to boil the chiles guajillo and tomatoes untill tender and set aside
3. When chicken breast is cooked take it out and let cool of and when cooled off shred it
4. With the same water that you cooked the chicken breast add to the blender (not all of it)about 3 or 4 cup,add the chile guajillos,add the tomatoes and the can of tomato sauce and a bit of all purpose flour (just so its not so waterylike) then blend
5. Add a lil bit of corn oil to a skillet and the the chile sauce with a colander turn off when hot
6. In a small skillet heat corn oil and fry tortilla until golden brown but still pliable,about 10 sec per side,transfer to paper towels to drain
7. Put tortilla on work surface,divide the shredded chicken evenly among the tortillas and roll like a cigar
8. On the rolled tortilla drizzle sour cream add the chile sauce
9. Top with cheese and lettuce and serve immediately
10. I like eating them aside with boiled eggs

chicken, chicken flavor, tomatoes, tomato sauce, chile guajillo, cotija cheese, sour cream, lettuce, flour, corn tortillas, corn oil, salt

Taken from cookpad.com/us/recipes/345887-chicken-enchiladas (may not work)