Katie's Famous Enchiladas

• 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

Chop onions and jalapeno. With the cilantro add onions and jalapeno to a lightly greased large saute pan and cook on med-med high heat until soft. Add shredded chicken to saute pan with 1 can of sauce. Heat on med heat until lightly bubbling.

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.