Green Enchiladas

Some people shy away from making enchiladas... I don't. 

1. Because I love them
2. Because they aren't as hard as you'd think.

First you start with a can, yes a can, of Las Palmas Green Chile Enchilada Sauce.  Open the can, pour it in a 12" frying pan and heat till bubbly, after that lower the flame to Low.

Have on hand a bowl of shredded chicken and a stack of corn tortillas, preferably Thin tortillas.

First you are going to fry the tortillas in heated oil, next pass the tortilla through the heated sauce. Place sauce covered tortilla on a dish, and layer after repeating the oil, sauce steps.

Put tortillas, one at a time in the hot oil, turning once and then moving on to the Green sauce.

It makes it easy if you stack them up on a plate randomly.  I don't stack them straight up because they end up sticking to each other and it's a huge mess once you go to fill and roll.

Here's an example of how I stack them up.

Once you are done with the oil and sauce step.  Put everything close together to make it easy to roll.

Place chicken on the tortilla and roll like a rolled taco.  Place in baking dish and keep filling and rolling till done.

Once done with the fill and roll process, I pour all the remaining green sauce on top and top with shredded cheese.  I like to place in Broiler for 5 minutes or so, till cheese is brown and bubbly.

Enchilada dinner in no time....

I always like to accompany with a side of Mexican rice.

You can also top with shredded lettuce and sour cream.