Unlike most of my recipes that I post here, this one is relatively good for you and delicious as well. You don't need loads of creams soups and cream cheese to get tasty enchiladas. I got it several years ago from this lovely lady and it is a favorite at our house. Didn't I tell you I poach recipes?
Preheat the oven to 350 and lightly coat your 9x13 baking dish with cooking spray.
1 lb of chicken breasts - Boil for about 15 minutes and then shred. Or I usually just use canned chicken and shred.
4 green onions, sliced
2 Tb cilantro, chopped (more is always better in my opinion)
1 jalapeno, seeded and minced
Lightly coat a skillet, saute the onions, cilantro and jalapeno. Add the chicken and cook for a few minutes.
3 (10 oz) cans of green enchilada sauce - I love this sauce! It is so much better than the Old El Paso like brands. It is a lot thicker.
Add one can to the chicken mixture and heat.
8 corn tortillas - I use the Costco ones that you cook yourself. But you can use the pre-cooked ones, just make sure you warm them first before you roll them
Add the chicken mixture into the tortillas, roll up and place in your casserole dish. I usually spray it with Pam and then dump some of my leftover sauce on the bottom first.
When you are done rolling, dump the rest of the sauce on top and add some cheese.
Bake 350 until bubbly.
Top with salsa, tomatoes, lettuce, olives etc. You know what is best!
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