Mom's Chicken Enchiladas

My mom's chicken enchiladas are to die for.  Picture a plate filled with rich sauce covering a perfectly cooked tortilla that's filled with a delicious combination of chicken, cheese, green chilies, and enchilada sauce.   I've been lucky enough to enjoy this dinner at least once a month for as long as I can remember.  I always most enjoy this dish during the winter time; there's nothing like having a home-cooked, warm, tasty meal with a little bit of spice to it on a cold winter's day.  Though my family may not be Mexican, we've enjoyed this meal for years.  Anyone can make it! The best part about this meal is that it's not hard to make, and the ingredients are so simple!  


All you need is:


-9 x 13 baking pan
-2 chicken breasts chopped
-2 cups shredded cheddar cheese
-1 small can chopped green chilies
-2 tablespoons chopped garlic
-8 corn tortillas
-2 tablespoons olive oil
-2 8oz. cans enchilada sauce


To prepare this wonderful meal, simply sauté the chopped chicken in the 2 tablespoons of olive oil and garlic until cooked.  Then, set the chicken aside.  In another pan, heat up each corn tortilla separately.  When the tortilla is warm, add pieces of the chicken breast, some cheddar cheese, some of the chopped green chilies, and roll it up.  Cover the bottom of the 9 x 13 baking pan with the enchilada sauce and place each rolled tortilla in the pan.  When all 8 tortillas have been placed in the pan, pour more of the enchilada sauce over the rolled tortillas, and sprinkle the remaining cheddar cheese on top.  Optional: add some of the chopped green chilies on top of the cheddar cheese for more spice.  Then, simply bake at 350 degrees for 30 minutes, and you have yourself a delicious, easily prepared Mexican dish for four!