I used half a Do the Salsa Chicken recipe for these chicken enchiladas. It’s a cinch to throw together and it will look like you slaved over the stove all day instead of under your mom porn books. 😉
12 corn tortillas
1/2 Do the Salsa Chicken recipe
2 cans green enchilada sauce
2 cups shredded cheddar cheese
Warm about 1/2 inch of vegetable oil in a skillet on medium high. Cook the tortillas in the skillet one at a time, for about a minute on each side until each tortilla is flexible from the warm oil. Stack tortillas on paper towels to cool enough to where you can handle them. Spray a 9×13 casserole dish with cooking spray. Roll about 1/4 cup of Do the Salsa Chicken into each tortilla, seam side down in the casserole dish. Pour green enchilada sauce over tortillas. Bake for 20 minutes at 400 degrees. Top with shredded cheese and bake another 5 minutes.
I served this with refried beans and Spanish Rice.