Mexican Enchiladas

I got this recipe from one of Brent's hispanic converts, Pedro and Candy Lopez, when we went and visited his mission. It's really good, and really easy!

Ingredients (just ball park estimates):

10 corn tortillas

2 cups enchilada sauce (canned or homemade)

1 pkg queso fresca cheese (find it by the sour cream and cream cheese)

lettuce

quacamole

2 tomatoes

sour cream (you could use the mexican version of this if you want to be really authentic - it's more runny)

2 chicken breasts (I'm sure it would be good with shredded pork, too)
cilantro

Boil the chicken breasts until they are no longer pink. While that's going, heat a skillet and spray it with cooking spray. Dip the tortillas in some of the enchilada sauce and sort of fry/toast them in the skillet on both sides so the sauce sticks to the tortillas. Crumble the cheese, shred the lettuce, dice the tomatoes. When the chicken is done, shred it. To serve, place a little chicken, a little warmed up enchilada sauce, a little cilantro, and a little cheese inside each tortilla. Roll them up. Top with more enchilada sauce, cheese, lettuce, tomatoes, guacamole, sour cream and cilantro. Eat up!