Reyna's Enchilada Casserole
Ingredients:

12 Corn Tortillas
1/2 Chicken
Enchilada Sauce (green or red)
Olive oil
1 Large Tomato
1/2 Onion
1/2 Red Bell Pepper
1/2 Green Bell Pepper
3 cloves garlic
3-4 cups Shredded Mozzarella Cheese
Lettuce
Sour Cream
Canned Tomato Sauce

Directions

The Chicken:
Boil the chicken with ¼ of onion, salt and fresh garlic cloves When is ready, let it cool down and remove the bones.

Have 1/4 onion and one tomato chopped. Fry the onion and tomato together & add a little bit of salt, pepper and garlic powder. Then simmer for 5-8 minutes. Add the can of tomato sauce mixed with 1 cup of chicken broth. Bring it to a boil for a couple minutes, then add the chicken.

Put the enchilada sauce in a bowl. Then in a skillet over medium heat, fry the tortillas in olive oil. Then soak each tortilla in the enchilada sauce. Make sure that the tortilla stays soft. When ready, set on a baking dish then add the chicken, roll up and arrange side by side, seam side down.

Cover with mozzarella cheese, bake at 350 degrees for 15 or 20 minutes or until the cheese melts.

Garnish with lettuce, red and green bell pepper sour cream to taste.