Chicken Enchiladas (green sauce)
2 cups cooked chicken
2 ½ cups shredded Mexican cheese blend
28 oz can green enchilada sauce
4 oz can dice green chilies
10 corn tortillas*
Non stick spray
Pre heat oven to 350 degrees. In a large bowl mix chicken and 1 cup of cheese and green chilies. Microwave corn tortillas in a damp cloth for 45 seconds. Spray 2 qt baking dish with canola spray put ½ of the can of sauce at the bottom of 2 qt baking dish. Take corn tortilla that has been softened and fill with chicken mixture, and roll up and add to baking dish continue to repeat it. Pour remaining sauce on top of rolled up tortillas then top with remain cheese. Put into oven for 25-30 min. Rest enchiladas for 10-15 min. before serving.
Toaster oven method:
Same as oven except time is 15-20 min. If you do not have a large toaster oven don’t do in microwave I didn’t like the way it looked or tasted. I do not recommend microwaving other than for reheating of this.
Crock pot method:
Same as above but after you put them into the crock pot turn the temperature onto low and cook for about 2 ½ -3 hours, any longer and it begins to dry out. Let rest before serving 10-15 min.
Makes 10 enchiladas