Chicken Enchilada Cheese Dip

Bring a pot of water to a boil. Add 2 teaspoons of salt and chicken breast to the water. Bring chicken to a boil, cover and lower to a simmer. Simmer for 10 minutes or until done. Remove from water, set chicken aside to cool. Once cool to the touch, shred the chicken using a fork.

Line a baking pan with paper towels, set aside. Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 375ºF over medium-high heat. Stack 8 corn tortillas and cut them into 6 wedges. Working in batches, fry the tortilla wedges, turning them with a skimmer or fork so they don’t stick together. Transfer the chip to paper towel lined pan to drain and cool. (Give the oil time to return to 375ºF between batches.) 

In a medium pot heat enchilada sauce and 1/2 cup water over medium-high heat.  Crumble corn tortillas into pot, stir and simmer for 10 minutes. Add shredded cheese and stir until combined and melted. Stir in chopped cilantro. Serve dip topped with chicken and garnished with cilantro and tortilla chips.