Yummy Chicken Enchiladas

Since we had chicken enchiladas tonight, it reminded me that I should share the recipe. My husband and I LOVE them!! I do believe his mom, Debbie, gave me this recipe. It's a simple, delicious recipe (the best kind, right?). Try them, and tell me how you like them:

Ingredients/Materials:

Chicken Breast
Las Palmas Green Chili Sauce
Shredded Cheese
Salt
Pepper
Soft Tortillas (soft taco or burrito size)
Casserole Dish & Boiling Pot

Cooking Instructions:
1. Boil your 3 chicken breasts in a pot for approx. 20 minutes.

2. Drain the water, and then pull apart chicken to make shreads. If the chicken is too hot for you to handle, either use gloves or use 2 forks to pull the chicken apart. Salt & Pepper your chicken to your tasting.

3. Pre-heat the oven @ 350 degrees. Open the Las Palmas Green Chili sauce, and pour enough to cover your entire base of your casserole dish.

4. In each soft tortilla, spread about a 1-2 tablespoon(s) of the Las Palmas Green Chili sauce in the middle. Grab a handful of shredded chicken and lay it on top of the sauce. Then, put a good pinch or two of shredded cheese on top.

5. Fold your tortillas, and put the folded side down in your casserole dish. Place each tortilla right next to the one you placed in previously.

6. Spoon Las Palmas Green Chili sauce over all your tortillas (cover them well so they aren't dry). Cover the top of your tortillas with shredded cheese (the more the merrier!!).

7. Bake in the oven for approx. 20-30 minutes.

*I usually use about 1/2 of that Las Palmas sauce, but they do not make another size. It really is the most delicous green chili sauce. You'll probably have extra chicken left-over, which can be used to make a yummy chicken salad :)