2 cans (10 oz. each) red enchilada sauce
1/4 cup water
4 boneless chicken breast halves (or equivalent)
1/2 cup oil
10 corn tortillas
2 cups (12 oz.) shredded Monterey Jack cheese
1 cup shredded cheddar
1 can chopped green chilis.
Prepare and shred chicken.
In small skillet, combine 1/2 cup enchilada sauce and water. Add chicken, simmer 20 to 30 minutes.
Preheat oven to 350 degrees. In small skillet, heat oil. Dip each tortilla for seconds to soften. Drain on paper towels.