Green Chili Chicken Enchiladas

Zutaten

• 1 cup sliced or shredded precooked chicken (rotisserie chicken is good too)

• ¾ cup Monterey Jack or mild cheddar cheese

• ⅛ cup minced onion

• 1 tablespoon oil

• 8 yellow or blue corn tortillas

• 2 cups green chile sauce

• Serve with refried black beans and cilantro white rice

Anweisungen

1. Prepare the chicken, grate the cheese, and mince the onion.

2. Heat an iron frying pan and add the oil. Sauté the onion until it is transparent, then set the onions aside and clean the pan.

3. Add a slight amount of oil to the pan and return it to medium heat. When the oil is hot, quickly heat all of the tortillas on both sides so they are soft and pliable, adding more oil as necessary to prevent them from sticking. Keep the tortillas covered until they are used.

4. Preheat the oven to 350°. For each serving, dip 1 tortilla into the green chile sauce to lightly coat it. Place it on an ovenproof stoneware dish. Add the chicken, onions, and cheese Then add another tortilla on top and cover it with about ⅓ cup of green chile sauce; spoon this sauce on top of the enchilada so that it completely coats the tortillas. Using a new plate each time, make all 4 servings, then bake the enchiladas for about 10 minutes, or until the chile begins to bubble. In the last few minutes of cooking, add a little grated cheese on top.