2 Cups chopped or shredded chicken
1 medium onion chopped
2 tomatoes chopped
2 cups grated jalapeno jack cheese
16 oz. green Chile enchilada sauce
12 corn tortillas
Heat oven to 400 degrees. Spray a 9x13 inch baking dish with no-stick cooking spray. Combine chicken,onion,tomatoes,cheese,and 1/2 of the enchilada sauce, reserving the remaining for later use. Place tortillas in a plastic bag and heat on high power in the microwave oven for 1 minute 15 seconds or until soft and pliable (trust me on this). Spread 1/4 cup of the chicken mixture down the center of each tortilla and roll tightly. Place the enchiladas with the seam side down. Spray the enchiladas withe non-stick cooking spray to keep moist during cooking. Stir in other half of enchilada sauce to remaining chicken mixture and pour down center of enchiladas. Bake uncovered for. 20 minutes or until cheese is bubbly .
NOTE: use 1/2 of a rotisserie chicken. This makes about 2 cups shredder chicken. Also, the enchilada sauce brand is Hatch. I don't know what brand of green enchilada sauce is available to you. I used Roma tomatoes (seeded), about 3