18 corn Tortillas
cooking spray
1 can of chicken, or any cooked chicken (good for left overs)
1 can green enchilada sauce
1 can cream of chicken soup
16 oz Monterey Jack cheese, grated
1/2 cup thinly sliced green onion
Preheat oven to 375 degrees.
In a frying pan, saute each tortilla over medium-high heat
until cooked through but not crisp. about 1 minute on each
side. Remove meat from chicken and shred with two forks.
In a small mixing bowl, mix together enchilada sauce and
soup. pour 1 cup of sauce in the bottom of a 9X13-inch pan.
roll about 1/3 cup cheese, 1/4 cup shredded chicken,
and1 tsp green onion in each tortilla. Place each roll in pan.
seam side down. Pour remaining sauce over top of rolls
and sprinkle remaining cheese on top.
Bake 25-30 minutes, or until cooked
through and bubbling.
Makes 8 servings.
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