DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)

Steps:

• I HAVE TWO WAYS --
• **********The First way**********.
• Preheat oven to 350.
• Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
• Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
• Place oil in a large skillet on medium-high heat.
• Place 3 tortillas on a paper towel, place in microwave for 20 sec.
• Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
• Flip over when one side is light brown.
• Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
• Repeat process until all the chicken is gone.
• Empty the entire Green Sauce on top of the rolled tortillas.
• Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
• Lightly season with mexican seasoning.
• Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
• *******The Second Way*******.
• This method entirely omits the oil and frying.
• Grease the bottom of the baking pan with Pam.
• Place 8 corn tortillas on the bottom of the pan.
• Place half of the chicken mixture on top of that.
• Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
• Place 8 more tortillas on top.
• Place remaining chicken on top of that.
• Pour rest of the green sauce.
• Cover with cheese and season with Mexican seasoning.
• Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.