Green Chicken Enchiladas
leftover chicken, shredded
1 16 oz can green enchilada sauce
2 cups shredded jack cheese
12 white corn tortillas
1 cup vegetable oil
sliced head lettuce
sour cream (optional)
Preheat oven to 375.
Pour 1/2 can of green enchie sauce in a large rectangular baking dish.
Fry tortillas, one at a time, until soft and pliable.
Place tortilla in baking dish and fill with chicken and cheese (along the grain of the tortilla) and roll.
Once the baking dish is filled, cover enchiladas with remaining green sauce and top with cheese.
Bake for 30 mins. uncovered.
Let cool and serve with toppings.
Pairs Well With
This is a great recipe for leftover chicken.