Layered Chicken Enchiladas - cooking recipe

Ingredients

1/2 c. oil
8 corn tortillas
2 c. shredded Monterey Jack cheese
1 c. shredded cooked chicken
1 can (4.5 oz.) chopped green chilies
1/4 c. finely chopped onion
1 can (10 oz.) green chilies enchilada sauce

Preparation

Heat oven to 350\u00b0. Heat oil in small skillet to 350\u00b0. Soften each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towels. Place 1 tortilla on lightly greased baking sheet. Sprinkle with 1/4 cup cheese, 1/4 cup chicken, 1 tablespoon green chilies and 1 tablespoon onion. Top with a second tortilla. Pour 1/3 cup enchilada sauce over stack. Sprinkle with 1/4 cup cheese. Repeat with remaining tortillas to make 3 additional stacks. Bake at 350\u00b0 for 15 minutes. Makes 4 servings. Recipe can be doubled.