Charlene's Recipe

Chicken Enchiladas

Category: Mexican Foods

1 pkg. chicken breasts, de-boned (approximately 2 whole breasts)
1 pkg. chicken enchilada seasoning mix (dry) - like McCormick's or
Schilling

cook chicken as directed on package, adding some sliced onion and green
bell peppers.
I put my chicken, after cooled, into my blender to "chop it up" and get
a nice uniform texture (you can also use your food processor, if you
have one)

12 corn tortillas
8 oz. Monterrey Jack cheese, shredded
1 small can green Chile sauce (like Herdez)

Next, heat up about 1/4 cup oil in skillet or pan and saturate your tortillas - don't "cook" or harden them, just get them soaked and hot quickly.
Take a tortilla, spoon enough chicken mixture down the middle to fill, and sprinkle with some cheese, then roll the tortilla up, with the seam side facing down and place into a baking dish (I fill and roll in the dish, so as not to have to transfer them.
Continue this process until you have used all the tortillas and they are all lined up in the dish.
Next, spoon the green sauce over the enchiladas, covering well. Finish
with a nice sprinkling of cheese on top.
Bake at 350 degrees for approximately 15-20 minutes, or until cheese on top bubbles.