Green Chicken Enchiladas

Green Chicken Enchiladas

1 rotisserie chicken, or equivalent amount of cooked chicken

1 15 oz can pinto beans, drained

1 small onion, chopped and sautéed until soft

1 4 oz can diced green chiles

1 handful cilantro, chopped (optional – some people don’t like the taste)

Vegetable oil for frying

16+ corn tortillas

1 28 oz can green enchilada sauce

1 10 oz package queso fresco (or Monterey jack cheese)

Take meat off chicken and cut or tear into small pieces. Add beans, onion, green chiles, and cilantro and mix.

Fry tortillas briefly in hot oil, just a few seconds per side, and place on paper towels to drain. When tortillas are cool enough to handle, assemble the enchiladas.

On each tortilla add a spoonful of sauce, spoonful of chicken mixture, and sprinkling of cheese.  Roll up, and nestle together in a baking pan, seam side down.

Bake at 350° for 30-40 minutes, until edges start to get brown and crispy.

Serve with salsa, sour cream, and guacamole (or sliced avocado).