10 flour tortillas
4 chicken breasts, cooked
32 ounces shredded cheddar cheese
1 10-ounce can enchilada sauce
3 jalepenos, chopped (optional)
4 stalks of green onion, chopped (for garnish)
Preheat oven to 350 degrees.
Shred or chop chicken into bite size pieces, set aside.
Pour 1/2 cup of the enchilada sauce into the bottom of a 13×9 baking dish, coating bottom with 1/8 think layer of sauce.
Pour 1/4 cup of enchilada sauce onto a plate, to dip tortillas.
Dip one tortilla in enchilada sauce, covering both sides. In each tortilla, place 1/2 cup chicken, 1/2 cup cheese, and 1 tablespoon of jalepeno. (Fill tortillas to your liking). Roll tightly and place in baking dish. Repeat with remaining tortillas and arrange tightly in baking dish. (You will need to replenish enchilada sauce on plate for dipping after 1-2 tortillas).
Once all tortillas are filled and placed in baking sheet, pour remaining enchilada sauce over the top of the rolled tortillas, covering it well.
Cover top with cheese.
Bake for 20 minutes.
Turn oven to ‘broil’ and cook five more minutes, or until top just begins to brown.
Let sit for at least five minutes before cutting.
Garnish with green onion and serve with sour cream.