Layered Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe on a can of Old El Paso Green Enchilada Sauce. It is soooo good! Ingredients:
1/2 cup cooking oil |
8 6-inch corn tortillas |
2 cups shredded monterey jack cheese |
1 cup cooked chicken, diced |
1 (4 ounce) can of old el paso chopped green chilies |
1/4 cup finely chopped onion |
1 (10 ounce) can old el paso green enchilada sauce |
Directions:
1. Heat oven to 350F degrees.
2. Heat oil in a small skillet to 350F.
3. Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
4. Place one tortilla on a lightly greased baking sheet.
5. Sprinkle with 1/4 cup cheese, 1/4 cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
6. Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
7. Sprinkle with 1/4 cup cheese.
8. Repeat process with remaining tortillas to make 3 additional stacks.
9. Bake at 350F for about 15 minutes.
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