Chicken Enchiladas [Tom & June]

You will need:

Shredded cooked Chicken (we use 4 half breasts – grilled)                                                        

Ingredients:
2 cans Enchilada Sauce

1/8 cup finely Chopped Onion

3 tablespoons finely Chopped Cilantro

8 Corn Tortillas

Shredded Cheese (we buy a 4-cheese Mexican mix cheese – might not be available everywhere)

Pour ½ can of the enchilada sauce in a 8 x 8 (or approximate) pan.  Mix remaining ½ can enchilada sauce, onion, chicken, cilantro and ½ of cheese.  You can make individual enchiladas or make a layered casserole.

1. Take a tortilla and fill with filling, roll up and place in dish.  

     2. Or, place a layer of tortillas over sauce, spread a layer of filling on top and repeat until all is used up.

Top with enchilada sauce, spread cheese on top and bake approximately 30 minutes or until heated.