Stir Green Sauce, pour over enchiladas
sprinkle with cheese
Bake at 350 till cheese is melted
3-4 cooked Chicken breast- Shredded
12 corn tortillas
1 can Las Palmas green chili sauce
1 can cream of mushroom soup
1 can green chili's
Colby jack cheese (I don't have a measurement for this, so you can use a little or as much as you want)
Stir green chili and chicken together. Combine green sauce and cream of mushroom soup together. Heat tortillas in veg. oil- just enough to make them easy to roll. Pour a little of the green sauce in the bottom of a 9x13 pan(just enough so the tortillas wont stick) Take one tortilla put 1 1/2 Tbs. of chicken mix, sprinkle cheese, roll and place in pan; continue till pan is full. Pour remaining sauce over rolled enchiladas and sprinkle with cheese. Cook at 350 or until cheese is melted.
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