Email to Cat      

Chicken and Cheese Enchiladas

Source of Recipe


Santa Fe School of Cooking



List of Ingredients



• 2½ cups red or green chile sauce
  
• 16 (4-inch) corn tortillas
  
• 4 cups cooked, shredded chicken
  
• 1½ pounds Monterey Jack or Cheddar cheese, grated
  
• 1½ cups diced onion
  
• .
  
• Shredded lettuce, diced tomato and sour cream, for garnish
  






Instructions



1. Preheat oven to 350° F. Oil a 9- x 12-inch baking dish.
   
   
2. Spread about ½ cup of the chile sauce over the bottom of the prepared dish and layer half the tortillas evenly over the sauce. Top with half the chicken, one-third of the cheese, and 1 cup sauce; sprinkle with half the onion. Repeat layer. Top casserole with the last cup of sauce and the remaining cheese.
   
   
3. Bake 20 to 30 minutes, or until bubbly and hot.
   Garnish with lettuce, tomato, and sour cream.