- 3 medium chicken breasts, cooked and shredded or diced
- 4 or 5 green onions
- 1 medium jalapeno
- 1/2 cup chopped cilantro
- 10 corn tortillas
- 3 14 oz cans green enchilada sauce
- 1 cup shredded cheese
To assemble:
Dip tortillas in warmed sauce and fill with 1/4 cup of chicken mixture. Fold the tortilla around the filling and place into a 9x13 dish. Repeat with the remaining tortillas. (Instead of this step, I turn mine into a casserole and layer the tortillas with the mixture, like a lasagna.)
Pour the remaining sauce over the enchiladas and top with cheese. Bake in a 375 degree oven for about 15 to 20 minutes until heated through and bubbly.