Chicken Enchiladas with Green Chile Sauce

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

Heat oven to 350-400 degrees. In a medium sized bowl combine chicken, Monterey jack cheese, cilantro and a ⅓ 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 (¼ c. or so) on the bottom. After cooking a tortilla fill it with ⅓ 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 (¼ 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.