Green Chile Chicken Enchiladas

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These enchiladas are great with jalapeno poppers and some warm buttered flour tortillas.

Ingredients

  • 1 16 oz. can green chile enchilada sauce
  • 1 15 oz. can Mexican style stewed tomatoes
  • 1 10 oz. can white chunk chicken
  • 1/2 C. chopped onion
  • 9 corn tortillas
  • 1 lb. Colby/Jack cheese, grated

Directions

Preheat oven to 350 degrees Fahrenheit. Combine sauce, tomatoes, chicken and onion in saucepan. Stir and cook over medium heat until bubbly. Layer 3 tortillas flat on bottom of 2-quart casserole dish, covering bottom. Pour 1/3 of chicken/sauce mixture over tortillas and cover with 1/3 of grated cheese. Repeat twice more, ending with a thick layer cheese on top. Bake in preheated oven for 20 min. Allow to sit for at least 10 minutes before serving. Serves 6.

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