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Serves 44 boneless, skinless chicken breast halves (about 1-1/2 pounds) 2 tablespoons CRISCO Oil 1 can (10 ounces) mild green chili enchilada sauce * 2 cans (4 ounces each) diced green chilies 8 (10-inch) flour tortillas 1 package (8 ounces) shredded Cheddar Cheese (2 cups) Shredded lettuce Chopped tomatoes Sour Cream Guacamole *Substitute red enchilada sauce if green is unavailable. Heat oven to 350ºF. Rinse chicken; pat dry. Cut into bite-size pieces. Stir-fry in oil until no longer pink. Stir in enchilada sauce and chilies. Simmer about 4 minutes. Oil 2 jelly roll or other large flat pans. Place 2 tortillas on each pan. Bake at 350ºF for 8 minutes or until slightly golden. Do not overbake. Remove pans from oven. Spoon chicken mixture evenly over baked tortillas. Top each with cheese. Cover with remaining unheated tortillas. Return pans to oven for 10 minutes or until top tortillas are slightly golden. Do not overbake. Remove from oven. Cut into quarters. Top with lettuce, tomatoes, sour cream and quacamole. |
