PREP Time25 min
Preparation MethodPreheat oven to 375°F.
In a small frying pan, heat ¼ cup oil. Fry tortillas, one at a time for a couple seconds on each side. Set aside on a plate covered with a paper towel (to soak up excess oil). Dip each tortilla in the enchilada sauce, place on plate and add about 2 tablespoons of shredded chicken in each tortilla and roll up. Place enchiladas on a baking dish, cover with more red enchilada sauce and bake for 15-20 minutes. Top with Queso Fresco and if desired you may drizzle with Crema Mexicana, serve and enjoy while hot.