Chicken Enchiladas - cooking recipe

Ingredients

2 chicken breasts, cooked, boned and chopped
1/2 large red onion, chopped
10 oz. green enchilada sauce (preferably Old El Paso)
1 doz. corn tortillas
3 Tbsp. chili powder
2 Tbsp. vegetable oil
1/3 lb. Monterey Jack cheese, grated
5 oz. Velveeta cheese, sliced

Preparation

To make filling, heat chicken, onion and 5 ounces green enchilada
sauce
until
onion is tender.
When the filling is ready, put 3 cups of water, the chili powder and vegetable oil in a
saucepan
and
bring to a boil.
Reduce heat and simmer. Using tongs,
tip tortillas in the simmering water just until the tortilla is soft.
(If the tortillas stay in the water too long they
will
tear
when
you
make the enchiladas.) Place tortilla in
a
greased
pan
and
fill with a small amount of filling
and grated
Monterey Jack cheese.
Wrap the tortilla around
the filling (like a crepe).
Repeat this process with each
tortilla, dividing the filling and Monterey Jack cheese among
the
12 tortillas.
Place the enchiladas in a row, and pour
remaining green sauce over them.
Lay sliced Velveeta on the enchiladas. Cover with foil and heat at 375\u00b0 until cheese melts
(about 20 minutes).
For spicy enchiladas, add 1 tablespoon chopped jalapenos to chicken filling.