Layered Chicken Enchiladas

7 ingredients
1 steps

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

Directions

  1. 1
    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.

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