Enchiladas Suizas

• 3 cups Shredded, Cooked Chicken
• 1/2 cups Chopped Onion
• 1 clove Garlic, Minced
• Olive Oil
• 1/2 cups Loosely Packed Cilantro Leaves (measure And Then Chop)
• 4 ounces, weight Can Chopped Green Chiles, Do Not Drain
• 15 ounces, weight Can Green Enchilada Sauce (may Substitute Green Salsa If Not Available)
• 5 ounces, weight Can Evaporated Milk
• 12 pieces Corn Tortillas
• 2 cups Cheese (Any Variety; I Like 1 1/2 Cups Monterey Jack And 1/2 Cup Habanero Jack)
• Garnish: Lettuce, Tomato, Green Pepper, Jalapeno Peppers

1. Saute onion in olive oil until soft.
2. Add garlic and saute for 1 minute.
3. Mix chicken, onion and garlic mixture, cilantro and green chiles.
4. Heat green enchilada sauce with evaporated milk in a small skillet, until hot.
5. Dip each corn tortilla in the sauce mixture, top with 1/4 cup chicken mixture, and roll up.
6. Place seam side down in a 9 x 13 baking dish sprayed with cooking spray.
7. When done, pour the rest of the sauce over the enchiladas and top with cheese.
8. Bake at 350 degrees for 20-30 minutes, or until bubbly.
9. Garnish as desired.

chicken, onion, clove garlic, olive oil, cilantro, green chiles, green enchilada sauce, milk, corn tortillas, cheese, tomato

Taken from tastykitchen.com/recipes/main-courses/enchiladas-suizas/ (may not work)