The original recipe calls out for the tortillas to be rolled with the chicken & jack cheese inside, however due to laziness on my part (plus the fact that it doesn’t impact the taste any and is less messy, as well), I typically put it together as indicated below.

Ingredients:

• 3 tablespoons vegetable oil
• 2 large onions, chopped
• 4 ounces diced green chiles
• 2 (10 ounce) cans of green enchilada sauce (for those not fond of green chiles, cream of chicken soup may be used)
• 1 cup sour cream
• 12 corn tortillas
• 1 pound jack cheese, cut into strips
• 2 cups chopped or shredded chicken (could use cooked/drained ground beef)
• 2 cups shredded cheddar cheese

Directions:

• Preheat oven to 375°F.
• Heat oil in skillet; add onion and chiles. Saute until tender.
• Blend the enchilada sauce and sour cream in a separate pan; heat until simmering.
• Dip tortillas into enchilada/sour cream mixture; let stand to soften.
• Layer bottom of 9x13” cake pan with tortillas until covered.
• Next add a layer of jack cheese, chicken and onion/chile mixture. Alternate tortilla layers with cheese, etc. until ingredients are depleted.
• Sprinkle top with the cheddar cheese.
• Bake uncovered for 20-25 minutes until heated through.