boiled boneless chicken
3 cans chopped green chilis
4 cans green chili enchilada sauce
Mozzarella cheese and cheddar cheese
corn tortillas
1 purple onion, finely chopped
1 to 2 large containers of dairy sour cream

Shred boiled chicken and place all of the ingredients except the enchilada sauce and the tortillas in a large bowl. Mix all items together. Roll your tortillas with the ingredients and place them in a large casserole dish.

After all tortillas are rolled and placed in the dish, open the enchilada sauce and pour over the tortillas. Then with the leftover cheese, generally pour that on top of enchiladas.

Place the dish in the oven at 375°F and bake for 30 minutes or until the cheese is all melted. Top with sour cream if you wish and leftover onions. Serve to your family.

Submitted by: Cori Jenkins