Nana's Chicken Enchiladas

I don't know about you, but there's just something good about having Mexican food at the end of the week (maybe it's my subconscious desire for a nice margarita). So, I present to you my Nana's recipe for chicken enchiladas (albeit changed slightly to be a tad healthier). Of course they are delicious. My mouth is watering again just looking at a picture of them!

NANA'S CHICKEN ENCHILADAS

Servings: about 12

Nutritional Information:

WW Points Plus: 9+ for 2 enchiladas, 13+ for 3 enchiladas

Ingredients:

• 12 corn tortillas
• 1 can Old El Paso Mild enchilada sauce
• 3 cups WW Mexican blend cheese
• 1 lb (rotisserie) chicken breast meat, shredded
• 4 tsp (or as much as needed) extra virgin olive oil
• Crisco (as much as needed)
• Optional: Rice-a-Roni Mexican rice, avocado, salsa, etc

Directions:

1. Place cheese into a large bowl and set aside.
2. Cut chicken breasts into small chunks if not purchased pre-shredded. Using a food processor or chopper, finely chop chicken and place aside in a large bowl.
3. In a wide/flat bowl, pour one can of enchilada sauce.
4. Coat large glass or foil cooking pan with Crisco to prevent enchiladas from sticking to pan.
5. Fry corn tortilla in a stove pan with olive/canola oil, flipping until well coated.
6. Dry excess amounts of oil on the tortilla using a paper towel before coating it in enchilada sauce on both sides. Place the side with the bubbles facing up on another plate.
7. Fill middle line of the tortilla with about 3 spoonfuls of chicken and slightly less than 1/4 c cheese.
8. Roll the enchilada three times over and place in cooking pan.
9. Place any excess chicken, cheese, or sauce on top of the enchilada.
10. When pan is filled with enchiladas, cover with a gracious amount of sauce/cheese on top.
11. Cook in the oven for about 15-20 minutes on 350°F. 
12. Serve with salad, vegetables, Mexican rice, or sliced avocado.
13. Enjoy!