Chicken Enchiladas

Ingredients

• 2 (8 ounce) bottles las palmas chile salsa verde
• 2 (16 ounce) cans Las Palmas Green Chili Sauce
• 6 large chicken breasts
• 4 (8 ounce) bags kraft Mexican blend cheese
• 1/2 cup flour
• 30 flour tortillas

Directions

1. 1

   Preheat oven to 375.

2. 2

   Boil chicken breasts in water till softened and thoroughly cooked -- shred with a fork.

3. 3

   In a large saucepan on medium heat, mix half a can of chile verde sauce and the 1/2 cup flour till its a little thick.

4. 4

   Mix in chicken and the remaining 1 1/2 cans. *I usually add in some cheese at this point, but it's not required.*.

5. 5

   In each tortilla, spoon a good amount of the chicken mixture into the middle and roll the tortilla, place in the pan --

6. 6

   Keep rolling all the tortillas till the pan is packed full.

7. 7

   Pour a bottle of chile verde on top of the tortillas, spread till it covers all edges of the enchiladas. This keeps them moist when you bake them.

8. 8

   Cover in cheese and bake for 10-15 minutes, or until cheese melts or golden brown. Whichever comes first, varies by oven.

9. 9

   Serve warm and enjoy.

10. 10

    Tastes great with Spanish rice and sour cream.