Ingredients

2-3 Cups of shredded Cooked Chicken (i.e. left-over rotisserie)
1 Cup or so grated Monterey Jack cheese
1 Cup or so grated Cheddar cheese
1 Can Green Enchilada Sauce
3-6 Tablespoons chopped Cilantro
1 dozen Corn Tortillas
Extra Virgin Olive or Canola Oil
One avocado, lettuce, tomatoes
Once Can Black Beans
One Jalapeno

Instructions

Heat oven to 350-400 degrees. In a medium sized bowl combine chicken, Monterey jack cheese, cilantro and a 1/3 c. of enchilada sauce. Put half of remaining sauce in a bowl. Heat oil over medium heat in a medium sauté pan. Dip both sides of a tortilla in sauce and cook 1 ½ minutes on each side, adding more oil as necessary so tortillas don’t stick. Lightly oil a medium sized baking pan and then spread half of remaining sauce (1/4 c. or so) on the bottom. After cooking a tortilla fill it with 1/3 c. or so of chicken mixture and roll it, putting the seam side down. Repeat as you cook tortillas, putting enchiladas sided by side. When finished, pour remaining sauce (1/4 c or so) over top of enchiladas and then sprinkle a cup or so of cheddar cheese on top. Cover with foil and bake for 20-30 minutes, remove foil and bake for another 10 minutes. Serve a couple and return to oven, they are best when a bit crispy. Serve with sliced avocado, diced tomatoes, shredded lettuce, diced jalapeno on plate and heated black beans on the side.

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