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Mom's Chicken Enchaladas Andrea Gatlin
- 2-3 cups cooked chicken, diced
- 1 package corn tortillas (softly fried in oil)
- 1 large can of green enchalada sauce
- 1 small can chopped green chilies
- 1 onion, chopped
- salt and pepper
- dash or two of cumin
- Cheese
Heat oven to 350 degrees. Place chicken, enchilada sauce, chilie, cumin, onion, salt and pepper in a medium pan. Heat to boilling, then remove from stove. Lightly spray a 9 x 13 cake pan with non-stick spray. Roll chicken mixture in tortillas. Fill pan with tortillas and then cover them with grated cheese. Bake for 20 minutes or until enchalada are hot and cheese is melted.
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