blue artemis' Chicken and Potato Enchiladas

Here are some yummy sounding enchiladas from our queen of the cookfest! Amounts are a bit approximate, but the details should sort it all out!

• 2 chicken breasts
• 3 medium potatoes
• oil
• seasoned salt
• chicken broth
• monterey jack or ranchero cheese
• corn tortillas
• salsa
• green beans (optional)

You cook chicken, and then shred it. Set that aside. Peel and cube potatoes. Fry them in a bit of oil, until they are all coated (season with seasoned salt). I then throw in a bit of chicken broth (usually from where I cooked the chicken) and cover them and let them cook until they are tender (stir occasionally so they don't stick). Once they are done, mix in the chicken, and set aside. You should also have some cheese (monterey jack or ranchero, or whatever, really). I also like a can of french cut green beans.

You then have two small frying pans on the front of the stove. In one, heat oil to fry corn tortillas. In the other, heat the salsa you are going to use.

Once the oil is hot, take a tortilla, place it in the oil to fry for about 30 seconds, then turn it over for another 30 seconds. Then take that tortilla (let it drip a bit over the oil) and dip it in the salsa, turning it over to coat. Now is the messy part, where you put the tortilla on a plate put some of the chicken/potato mixture in it, add some green beans if you like, then sprinkle some cheese and roll it up. You can put more cheese on top. Repeat until you have enough enchiladas to feed everyone.