Green Chicken Enchiladas

We love Mexican food at our house. I can't guarantee that the Mexican food I make is authentic, it's possible it's been Americanized, but we still love the stuff. These Green Chicken Enchiladas were loved by everyone. They were loved so much, in fact, that I didn't have a single complaint about them as leftovers. That's a near miracle! Not only are they super tasty, they are also easy to put together.

I served Green Chicken Enchiladas with the ever-so-tasty Mama's Rice.

3 to 4 (about 4 cups) chicken breasts, cooked and diced or shredded
1/4 cup chopped cilantro
2 1/2 cups green enchilada sauce - I used Green Tomato Salsa Verde
4 cups shredded Colby-Jack cheese (or your favorite)
12 to 15 (8 inch) corn tortillas
butter or oil

In a large bowl, combine chicken, 1 cup enchilada sauce, cilantro and 2 cups shredded cheese. Heat a flat bottomed skillet over medium heat. Lightly butter or oil both sides of the tortillas and cook, one at a time, for 30 to 45 seconds on each side, or until softened. Place 1/4 to 1/3 cup chicken filling down the center of each tortilla and roll up. Place in greased 9 x 13 inch baking pan seam side down. Pour remaining enchilada sauce on top of enchiladas and sprinkle with remaining cheese. Cover with foil and bake at 350 for 30 minutes. Uncover for the last 5 minutes. Garnish with sour cream, if desired.

Recipe from The Royal Cook - an original!