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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 1/2 c. oil
- 8 corn tortillas
- 2 c. shredded Monterey Jack cheese
- 1 c. shredded cooked chicken
- 1 can (4.5 oz.) chopped green chilies
- 1/4 c. finely chopped onion
- 1 can (10 oz.) green chilies enchilada sauce
Method
- Heat oven to 350°. Heat oil in small skillet to 350°. Soften each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towels. Place 1 tortilla on lightly greased baking sheet. Sprinkle with 1/4 cup cheese, 1/4 cup chicken, 1 tablespoon green chilies and 1 tablespoon onion. Top with a second tortilla. Pour 1/3 cup enchilada sauce over stack. Sprinkle with 1/4 cup cheese. Repeat with remaining tortillas to make 3 additional stacks. Bake at 350° for 15 minutes. Makes 4 servings. Recipe can be doubled.
