Ingredients
- 24 corn tortillas
- 800 gr chicken grilled
- 700 ml enchilada sauce
- 240 ml canola oil
- 110 gr cacique queso quesadilla jalapeo cheese
- 65 gr cilantro (chopped)
- 60 gr cacique brand cotija cheese crumbled
Start by shredding the grilled chicken and mix with the chopped cilantro. Heat the oil in a skillet, and fry the tortillas until soft. Dip each tortilla in th e enchilada sauce, fill with the chicken and roll. Place side by side in a baki ng dish. Top with remaining sauce and slices of Jalape�o cheese and bake in a 35 0� oven just long enough to melt the cheese. Sprinkle with the Cotija cheese and serve.
