Pat's Chicken Enchiladas Verde

By connieo

Ingredients

• 2 cups cooked chicken
• 4.25 oz. can green chiles
• 1 medium onion, diced
• Jalapeno peppers to taste, diced
• 2 tbs taco seasoning
• 2 cups shredded Mexican blend cheese
• 14 white corn tortillas
• 2 cans Old El Paso Green Chile Enchilada Sauce
• Sour cream

Preparation

Step 1

1. Saute onion in frying pan. Add jalapenos. Stir well. Add chicken, green chiles, seasoning, & 1/2 can of sauce. Heat thoroughly. Remove from heat & add 1 cup of cheese. Set aside.

2. Heat 1/4" vegetable oil in small frying pan until hot. Fry each tortilla for 2-3 seconds on each side & drain on paper towel.

3. Pour remaining half can of sauce to bottom of large baking dish (9 X 13 will hold 10).

4. Fill tortillas with chicken mixture. Roll & place in pan seam side down. Cover with other can of sauce. Sprinkle with remaining cheese.

5. Bake in preheated 350*F oven for 30 minutes.

Serve with soure cream.