Stacked Chicken Enchiladas

1. 1

   1) After chicken is done boiling, separate from bones and shred into thin pieces.

2. 2

   2) In a big bowl add, Green Chile sauce, garlic, 5 oz. of each cheese, onion and salt and pepper. Stir.

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   3) Get a rectangle baking dish ready; rub just a little Green Chile sauce on bottom of pan.(or spray w/baking spray).

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   4) In sauce pan heat up oil (just enough oil to cover corn tortillas). When heated, add one tortilla at a time; for just 3 or 4 seconds on each side. They will be very fragile and try to tear apart; using 2 forks will help this problem. Once done on both sides, position tortilla in baking dish.

5. 5

   5) You're making layers...first layer (bottom) will be tortillas. Second layer will be the Green Chile mix (in the bowl). Third will be Tortillas again And so on...

6. 6

   6) Bake 350 degrees for 25-30 min. Take out and spread the rest of both cheeses on top. Put back into oven, just to let the cheese melt. Let stand for 10 or so min. before cutting and serving.

No additional tips available.