The best tortillas ever..your kids won't be able to put them down!

A few months ago, I was out of tortillas and wanted to make some quesadillas.  I am known to just get on the Internet and look up a recipe, so I did. They turned out pretty good, but were time consuming. Tonight, I had the same idea, except I wanted to make a family favorite, Creamy Chicken Enchiladas.
I found this awesome recipe for flour tortillas, that took no time to make, and my kids couldn't stop gobbling them down. I wish I had taken pictures of my own, but will share the website I got this idea from.
http://cooklikeyourgrandmother.com/2009/06/how-to-make-flour-tortillas/

I took this from the above website, and yes, mine looked exactly like this.
The one different ingredient, that I have fallen in love with, is bacon fat. Think back to when your grandma cooked. Everyone these days are sick of preservatives and are wanting to go all natural. All the experts agree, the best natural, preservative free diet is how your grandma cooked. I know, bacon fat? I have to tell you, for special dishes, this is my all time favorite liquid seasoning. I did do half butter and half bacon fat. Which, by the way, will keep in your fridge for a few weeks. It is all natural, and if used in limitation, just as fattening as butter. You are not going to be frying your eggs or steaks in bacon fat.

Now, for our favorite recipe, Creamy Chicken Enchiladas. You may use any type of chicken, tonight I used chicken from the grocery store already cut up, meant for stir fry. The nice fact about this recipe, is the chicken doesn't have to be the best since it will be mixed with other ingredients. My recipe is pretty simple:

1lb Chicken, cooked and diced
8 oz package of cream cheese, softened
1/2 can of enchilada sauce (I use mild, but any level of spice can be used)
four tortillas
1 cup sour cream
The other half of the enchilada sauce
1 cup Mexican cheese

Once the chicken is cooked, shred it in a bowl, stir in half a can of the enchilada sauce and the 8 oz package of cream cheese.
Warm up your homemade tortillas, place chicken mixture in the center of the tortilla and fold up starting at the bottom, then both sides, and finally the top.
Repeat with the other three tortillas.
Place tortillas in a dish.
Mix the sour cream and the rest of the enchilada sauce together. Spread mixture over the tortillas and sprinkle with the cheese.
Now, there are many different variations that can be used. You may add diced tomatoes, green onions, or chile's to the cream cheese mixture if you like. We like it simple here.
Bake, uncovered at 350 degrees for 25 minutes or until warmed through. Serve with re fried beans or rice.