STACKED CHICKEN ENCHILADAS

STACKED CHICKEN ENCHILADAS image

Yield 8 6

Number Of Ingredients 10

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Whole chicken (boiled until done and separated from the bones)
1 pkg. Corn Tortillas (white or yellow)
4 15 oz. cans of "Stokes Green Chile Sauce w/pork
10 oz. shredded mild cheddar cheese
10 oz. shredded mozzarella cheese
1/2 onion (chopped)
2 table spoon fresh, chopped garlic
Vegetable oil
Salt/pepper to taste
.

Steps:

1) After chicken is done boiling, separate from bones and shred into thin pieces. 2) In a big bowl add, Green Chile sauce, garlic, 5 oz. of each cheese, onion and salt and pepper. Stir. 3) Get a rectangle baking dish ready; rub just a little Green Chile sauce on bottom of pan.(or spray w/baking spray). 4) In sauce pan heat up oil (just enough oil to cover corn tortillas). When heated, add one tortilla at a time; for just 3 or 4 seconds on each side. They will be very fragile and try to tear apart; using 2 forks will help this problem. Once done on both sides, position tortilla in baking dish. 5) You're making layers...first layer (bottom) will be tortillas. Second layer will be the Green Chile mix (in the bowl). Third will be Tortillas again And so on... 6) Bake 350 degrees for 25-30 min. Take out and spread the rest of both cheeses on top. Put back into oven, just to let the cheese melt. Let stand for 10 or so min. before cutting and serving.