Now let's make some Enchiladas!



  • 12 white corn tortillas 

  • 3 cups Las Palmas Green Chile Enchilada Sauce (Medium)

  • 1 1/2 cups Coon Aussie Jack Cheese

  • 1/4 cup Embasa Mild Diced Green Chiles

  • 1 1/2 cups shredded chicken 

  • Warm Ultralicious Stir Fry Oil


Toss together the chicken, chiles, cheese and 1 cup of the chile sauce.  

Dip a tortilla in the oil to soften in. Or you can brush each tortilla with oil and bake in a 400 degree oven for 5 minutes to soften them.  

Lay a tortilla flat and fill with about 1/4 cup of filling down the center. Bring the edges over the filling to close it and then lay the tortilla seam side down in a 9x13 baking dish. Repeat until all of the tortillas are filled.  

Pour remaining sauce over the top.  Bake for 20 minutes at 300 degrees.


Now you're cooking Mexican!