- 1 small can green enchilada sauce
- 2 tablespoons oil
- 12 corn tortillas
- Thigh and leg meat from a PCC deli chicken
- 1 red onion, finely diced
- 1 (6 to 8 ounces) package grated Mexican cheese
- 1 bunch cilantro, chopped
Preheat oven to 350° F.
Pour 1/3 enchilada sauce into a 9- by 13-inch baking pan.
Heat 2 tablespoons oil in a sauté pan over medium heat. Soften (do not fry) the first tortilla on both sides and lay it over the sauce in the baking pan. Place a little chicken meat down the center of the tortilla, top with a little onion and cheese and roll the tortilla up. Move it to the end of the pan. Repeat, dividing the chicken, cheese (reserve 1/2 cup) and onion to make 10 to 12 enchiladas. Pour remaining sauce over the rolled tortillas, scatter chopped cilantro over all, and top with the reserved cheese.
Bake uncovered for 20 minutes, or, if refrigerated, covered for 30 minutes.
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