Layered Chicken Enchiladas

• 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

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

cooking oil, corn tortillas, shredded monterey jack cheese, chicken, green chilies, onion, paso green enchilada sauce

Taken from www.food.com/recipe/layered-chicken-enchiladas-24359 (may not work)