2 whole chicken breasts, poached
2 cups grated cheddar cheese
1 pint sour cream
12 corn tortillas
1 15-oz. can green or red chile enchilada sauce (your choice)
1/4 cup canola oil
1/2 head lettuce, shredded
2 whole tomatoes, diced

Preheat oven to 350. After chicken is done and thoroughly cooled from poaching, gently remove the meat and discard skin and bones. Shred the meat into a bowl. Add half (1 cup) of the cheese and all of the sour cream to the chicken and mix completely; set aside.

Heat oil in 12-inch frying pan and fry corn tortillas one at a time until soft (only a few seconds). Spread the tortillas on a flat surface. Separate the chicken mixture into 2 halves; set one half aside. From the other half, divide into six portions and spread onto each tortilla. Put 2 tablespoons of your choice of enchilada sauce on each tortilla, then roll up. Repeat with remaining 6 tortillas. Place rolls in a 9 x 13 x 2 inch baking dish, cover with remaining sauce and cheese and bake uncovered until thoroughly heated (10-15 minutes). Garnish with shredded lettuce and diced tomatoes and serve.