4-6 chicken breasts
1 large can of Green Enchilada sauce
Package of small flour tortillas
1 lb. of medium cheddar cheese
1 lb. of monterey jack cheese
small onion
Boil chicken and then shred or cut it up. Grate cheddar cheese and monterey jack cheese and mix together. Chop onion. Place chicken, onion, and some cheese in flour tortilla, and roll-up. Place in 13x9 sprayed pan or you can put a small amount of Enchilada sauce on the bottom of pan. Continue with the chicken, onion, and cheese until pan is full. I can usually fit around 10 sometimes 11 in a pan. Pour enchilada sauce over the top, making sure the tortillas are covered with sauce. Then top with the remaining cheese mixture. Cover with foil. Bake in the oven at 350 until cheese is melted. I can usually tell when they are done because you will see the sauce bubbling on the side of the pan. Serve with mexican rice and refried beans.
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