Sarah's Famous Enchiladas

1. Preheat oven to 350 F.

2. Put some oil (enough to be 1/2 inch deep) in a skillet, and heat over medium heat. Get a stack of paper towels and your tortillas handy. Fry each tortilla for 5-10 seconds each side, and layer with paper towels. Turn off heat, set oil aside to cool and discard later.

3. Cut the fat off the chicken. Butterfly if too thick. In a different skillet, heat a small amount of oil (few drops) with the butter over medium heat. Add the chicken breasts and cook until done, about 4 minutes each side. Set aside to cool. Turn off heat.

4. Get out a small bowl. Grate your cheddar into one. Set aside.

5. Chop your onion. Put in another bowl. Set aside.

6. If your chicken is cool, chop roughly and put in another bowl. (You should have three bowls now).

7. Open the enchilada sauce, and pour into a pie dish or other shallow, wide dish. You are going to dip each tortilla (submerge actually) in the sauce, then sprinkle a handful of chicken, onions, and cheese in each, rolling up and placing in a baking dish (such as the type used for brownies) when done. You have to get a feel for how much goes in each enchilada.

8. Once all enchiladas are lined up in your dish, pour leftover sauce over all (evenly), and take your monteray jack cheese and grate over the top until there’s a nice even white layer. (not too much, or you’ll get fat!!)

9. Bake uncovered in oven for 30-40 min.

10. Top with sour cream, and lots of tabasco!