|
LAYERED CHICKEN ENCHILADAS
1/2 Cup Oil 8 (6-inch) Corn Tortillas 8oz. (2 Cups) Shredded Monterey Jack Cheese 1 Cup Shredded Cooked Chicken 1 (4.5oz.) Can Old El Paso Chopped Green Chiles 1/4 Cup Finely Chopped Onion 1 (10oz) Can Old El Paso Green Chile Enchilada Sauce Instructions 1. Pre-heat oven to 350 degrees F 2. Heat oil in small skillet to 350 degrees F.; Soften each tortilla by dipping in hot oil for 2 to 3 seconds on each side; Drain tortillas on paper towel. 3. Place one tortilla on lightly greased baking sheet. Sprinkle with 1/4 cup cheese, 1/4 cup chicken, 1 tablespoon green chiles and 1 tablespoon onion. Top with second tortilla; Pour 1/3 cup enchilada sauce over stack. Sprinkle with 1/4 cup cheese. 4. Repeat with remaining tortillas to make 3 additional stacks. 5. Bake at 350 degrees F. for 15 minutes. 4 servings Source: from Old El Paso Green Chile Enchilada Sauce can Andrea |