Chicken Enchiladas - cooking recipe

Ingredients

3 lb. boneless chicken tenderloins
4 c. cheddar cheese
4 c. Mozzarella cheese
4 c. Jack cheese
6 green onions, chopped
2 cans enchilada sauce
1 jar salsa
12 flour tortillas

Preparation

Cook chicken, cool and grate in food processor or blender. Grate all cheeses and mix together, set aside.
Heat enchilada sauce over stove.
Dip flour tortillas, one at a time, in sauce; lay in 9 x 13 glass dish.
Fill tortilla with grated chicken and cheese mix.
Roll up and place in dish.
Top enchiladas with one cup of leftover sauce. Spread rest of cheese mixture on top, top with onions.
Bake at 350 degrees for 20 minutes.
Top with salsa before serving.