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Preheat oven to 350 degrees.
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In a large bowl add your onion, green chiles, shredded chicken, half of the Monterey jack cheese and half of the cheddar cheese.
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Place a few spoonfuls of the enchilada sauce on the bottom of a large baking dish.
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Empty the rest of the enchilada sauce in a shallow bowl large enough to fit one tortilla.
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Wrap your tortillas in a damp paper towel and microwave for 1 ½ minutes.
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One at a time, dip your tortillas into the enchilada sauce and make sure it covers the whole thing. You can wipe off the extra sauce back into the bowl.
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Take that tortilla and fill with some of the chicken mixture. Roll into an enchilada and place seam side down in the baking dish.
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Repeat with the rest of the enchiladas.
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Sprinkle the remaining cheese over the top.
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Bake for 30 minutes or until nice and brown on top.
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Makes 14 enchiladas.