Chicken Enchilada Recipe

whole chicken (makes 15 - 18 enchiladas) or 
5-6 thighs (9 - 12 enchiladas) 
Corn tortillas 
vegetable oil 
12 oz. of mild cheddar cheese, grated 
1/2 cup yellow onion, finely chopped 
enchilada sauce 
sour cream optional 
guacamole optional

Dark meat makes the chicken enchilada recipes better than white meat. 
The choice is yours. 
Rinse your chickens in cold water and place them in a pot and fill with water. 
You are going to boil the chicken for 1/2 hour. 
Always test your chicken to make sure it is done. 
You don't want to see any red juices coming out of the chicken. 
When done, remove the chicken to a dish to cool off. 
When the chicken is cool enough to touch, you will deboned the chicken. 
Discard the skin, bones, grilse, and any other parts you don't want to eat! 
Try not to leave your chicken out at room temperature too long. 
You don't want to encourage bacterial growth. 
Place your deboned chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks. 
At this point you can start assembling your chicken enchiladas. 
If you want to keep your chicken warm just put it in a pot on the stove in the juice it was cooked in. 
Heat the vegetable oil on medium high heat in a pan big enough to fit the tortillas in. 

Assembly Time
When the oil is hot, take two tortillas with tongs and hold them in the oil until they bubble. 
The tortillas should bubble right away. If they don't, your oil is not hot enough. 
Lift and dip the tortillas in and out of the oil 3 times fairly quickly. 
The goal is to make the tortillas soft so they are easy to roll. 
If you leave them in the oil too long, the tortillas get stiff and are hard to roll. 
Toss those aside and try again. 
If you make these chicken enchilada recipes enough times, you will get good at it. 
Now dip the tortillas in hot enchilada sauce to coat them. 
Transfer the coated tortillas to a plate or tray. 
The tortillas will be hot, so be careful. 
You might want to wait 1 minute to let the tortillas cool. 
Now add a large spoonful of chicken on top of the coated tortilla.
 Lay it right down the middle from end to end. 
Grab one end of the tortilla (closest to you) and bring it over 3/4 of the way to the other end. 
Place your fingers on top near the chicken. 
Tuck and roll the enchilada over so that the opening is now on the bottom. 
Pick up the enchilada and place it on a oven-proof dish. 
When you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover 
the ends of the enchilada so the chicken doesn't fall out. 
After a little practice you'll realize that making these chicken enchilada recipes is a breeze. 
After you have placed your chicken enchiladas in the dish, use a ladle to spoon the enchilada sauce over the top 
of all the enchiladas. Spoon plenty of sauce to completely cover the enchiladas and the bottom of the dish. 
Sprinkle grated mild cheddar cheese over the top of the chicken enchiladas. 
Use a much or as little as you desire. 
Then sprinkle finely chopped yellow onions on top or not. 
Preheat your oven to 400 degrees and place the chicken enchiladas in the oven. 
You don't need to cover them. 
Since all of your ingredients are warm, you will only need to leave them in the oven a few minutes. 
When you see that the cheese has completely melted and there are bubbles in the sauce, you know it is hot enough.