Layered Chicken Enchiladas - cooking recipe

Ingredients

1/2 cup cooking oil
8 6-inch corn tortillas
2 cups shredded monterey jack cheese
1 cup cooked chicken, diced
1 (4 ounce) can of old el paso chopped green chilies
1/4 cup finely chopped onion
1 (10 ounce) can old el paso green enchilada sauce

Preparation

Heat oven to 350F degrees.
Heat oil in a small skillet to 350F.
Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
Place one tortilla on a lightly greased baking sheet.
Sprinkle with 1/4 cup cheese, 1/4 cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
Sprinkle with 1/4 cup cheese.
Repeat process with remaining tortillas to make 3 additional stacks.
Bake at 350F for about 15 minutes.