Chicken Enchiladas

16 corn tortillas

Roasted Chicken, shredded

1 can chopped green chilies

Cumin, for sprinkling

Chili Powder, for sprinkling

¼ cups vegetable oil

1 large onion, diced

3 cans (15 oz. size) green enchilada sauce

3 cups grated cheddar cheese

Sour cream for serving

Diced tomato, for serving

Chopped cilantro, for serving

Directions: One at time, hold tortillas over the stovetop burner to brown slightly for

a little charred flavor. Set tortillas aside.

In a large skillet, heat oil and cook the onions until translucent. Add green chilies.

Add roasted chicken to heat. Flavor the chicken mixture with cumin and chili

powder to taste.

In a greased 9” x 13” casserole dish, put a couple of spoonfuls of enchilada sauce on

bottom to prevent tortillas from sticking. To assemble tortillas, dip a tortilla in

sauce, then lay on a plate. Sprinkle with cheese. Add chicken mixture and a

spoonful of sauce. Roll it up tightly and place it seam down in the dish. Repeat.

Pour the rest of the enchilada sauce over the enchiladas, the sprinkle on the rest of

the cheese. Bake for 30 minutes at 350 degrees until hot and bubbly.

Remove from oven and let sit for 15 minutes before serving. Garnish with a dollop

of sour cream, a sprinkle of tomatoes and a sprinkling of cilantro.

Comment: I always buy a roasted chicken at grocery store and shred it. Saves time and adds flavor.