Boil chicken until done, and able to shred. shred chickena nd set aside.
In large bowl, add onion diced fine,6 oz each of the cheeses,sour cream,and green chilis. Mix well and add shredded chicken.Mix well.
Heat over medium high heat in 8 inch skillet green enchelada sauce ( not all three will fit at once) once heated put one tortilla at a time in sauce to soften slightly.Remove from saucemput two TBLSP od mix in and roll,add to large baking pan,continue until all mixture is gone.
Add remaining green enchilada sauce over baking pan and cover with remaing cheese. Heat overn to 350 deg. Bake for 15-20 minutes. Let cool before removing enchiladas.Will be very hot.
Serving
Suggestions
4 enchiladas
Originally Submitted
3/12/2009
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