Ok, to start out, do not think that this is anything close to real Mexican food, or even something you'll find in many Mexican resutrants (Americanized or otherwise). I have been trying to get this receipe for a long time because I like it, and its a nice alternative (not replacement) to the traditional enchilada recipe that I have. I did, of course, make some changes. I shredded the chicken, well actually boiled it until it fell apart esentially (getting closer to authentic). Then I also used corn tortillas for my boyfriend (born and raised in Jalisco, Meixco) and flour for myself. I liked the flour better, but corn is traditionally used. I make mine seperatley, more like in a resurant (not all toughter in a big dish), by filling three or four enchiladas on a plate, pouring some of the sauce on top, covering with cheese and putting them in the oven, much quicker, and no leftovers for days, as sauce can be frozen. Also, a must to keep it all from turning into a sloppy mess, or the tortillas from breaking when being rolled, each one needs to be fried on each side just long enough to make it pliable, but not crispy, and then rolled quickly, you can't fry all the tortillas and then fill them. It has to be one at a time, and it usually helps to have someone frying and someone filling, if possible. I made the sacue alot thinner with milk so I would have enough to go on top (think Mexican resturant, usually alot of sauce over the top too), and it does dry out a bit in the oven. All
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Ok, to start out, do not think that this is anything close to real Mexican food, or even...