2 lbs shredded cooked chicken
1 large onion, chopped & sauteed
2 cans enchilada sauce
1 large bag flour tortillas
2 cups shredded cheese
1 can green chiles (optional)
Mix cheese, chicken and onion. Put a little sauce in the bottom of the pan. Dip tortilla in sauce and fill with mixture and place in pan (9x13 or bigger). Top with remaining sauce. Cover with foil and bake at 350 for 20 minutes. Serve with tomatoes and sour cream.
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