1 whole chicken
1 c. mozzarella cheese
1 can enchilada sauce
12-18 corn tortillas
Vegetable oil

Boil chicken until done. Pull meat from bone. Heat vegetable oil in frying pan. Place 1 tortilla at a time in the hot oil for only a few seconds, flip, take out. Repeat until all are fried. (You do not want them to fry until they are crisp.)

Place some chicken and cheese on the tortilla and roll up. Place in a dish. When all have been filled and rolled, pour can of enchilada sauce over tortillas. Sprinkle more cheese on top. Bake on 375 degrees until cheese is melted and sauce is boiling.