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I HAVE TWO WAYS --
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**********The First way**********.
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Preheat oven to 350.
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Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
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Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
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Place oil in a large skillet on medium-high heat.
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Place 3 tortillas on a paper towel, place in microwave for 20 sec.
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Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
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Flip over when one side is light brown.
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Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
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Repeat process until all the chicken is gone.
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Empty the entire Green Sauce on top of the rolled tortillas.
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Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
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Lightly season with mexican seasoning.
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Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
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*******The Second Way*******.
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This method entirely omits the oil and frying.
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Grease the bottom of the baking pan with Pam.
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Place 8 corn tortillas on the bottom of the pan.
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Place half of the chicken mixture on top of that.
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Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
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Place 8 more tortillas on top.
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Place remaining chicken on top of that.
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Pour rest of the green sauce.
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Cover with cheese and season with Mexican seasoning.
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Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
