Green Chile Chicken Enchiladas

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 corn tortillas (flour can be used, too)
• 2 tablespoons vegetable oil
• 1/2 cup onion, chopped
• 6 ounces canned diced green chiles
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 cup bottled salsa
• 2 (15 ounce) cans green enchilada sauce (or 1 big can, i think 32 oz.)
• 6 cups cooked chicken, shredded (buy a couple rotisserie chicken breasts at the supermarket and shred those to save time)
• 2 cups chihuahua cheese, shredded (mexican cheese found in specialty cheese case)

Recipe

• 1 heat oven to 350 degrees. wrap tortillas (6 tortillas in two packets) in foil and heat in oven until warm and soft.
• 2 meanwhile, (back at the ranch), in a large heavy saucepan or cast iron skillet, sauté onion in oil for 3-4 minutes.
• 3 add spices and green chilies, cooking over a low heat.
• 4 add salsa and chicken, increasing heat to medium and stir until hot. (if the mixture seems dry, add a little enchilada sauce.).
• 5 in the bottom of a 13 x 9 inch casserole, spread about 1/4 of the enchilada sauce.
• 6 place even amounts of the chicken mixture on each tortilla, roll up, and place in baking dish seam-side down.
• 7 pour the remaining sauce over the top and sprinkle with cheese. bake for 15-20 minutes at 375 degrees until the cheese is hot/bubbly and a little browned.