Chicken Enchiladas

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 2 (8 ounce) bottles las palmas chile salsa verde
• 2 (16 ounce) cans las palmas green chili sauce
• 6 large chicken breasts
• 4 (8 ounce) bags kraft mexican blend cheese
• 1/2 cup flour
• 30 flour tortillas

Recipe

• 1 preheat oven to 375.
• 2 boil chicken breasts in water till softened and thoroughly cooked -- shred with a fork.
• 3 in a large saucepan on medium heat, mix half a can of chile verde sauce and the 1/2 cup flour till its a little thick.
• 4 mix in chicken and the remaining 1 1/2 cans. *i usually add in some cheese at this point, but it's not required.*.
• 5 in each tortilla, spoon a good amount of the chicken mixture into the middle and roll the tortilla, place in the pan --
• 6 keep rolling all the tortillas till the pan is packed full.
• 7 pour a bottle of chile verde on top of the tortillas, spread till it covers all edges of the enchiladas. this keeps them moist when you bake them.
• 8 cover in cheese and bake for 10-15 minutes, or until cheese melts or golden brown. whichever comes first, varies by oven.
• 9 serve warm and enjoy.
• 10 tastes great with spanish rice and sour cream.