Chicken Fluntas with mild enchilada sauce

Directions

Cook boneless chicken breasts and cut into pieces. Fill deep frying pan with vegetable oil half way and heat until oil is very hot.

Take a corn tortilla, turn flame on other burner, place on top to heat for few seconds, turn over heat other side. Take off and place few chicken pieces on it and roll tight, place in frying pan. Leave for 1 to 2 minutes then turn until crispy. Using tongs take out, hold up and let oil drip out. Repeat making as many as you like.

In a casserole dish pour half can of enchilada sauce at the bottom, enough to cover. Place each of the fluntas next to each other filling the casserole dish. Pour remaining sauce over the top to cover all of it. Sprinkle with shredded cheddar cheese.

Put in oven at 350℉ (180℃) until cheese is melted. Serve with sour cream on top.

Enjoy!

Remember by heating the corn tortilla it helps for it to stay together and roll easier. If this is not done tortilla will break and crumble.