Green Chili Chicken Enchiladas

Ingrédients

2 tablespoons Olive Oil

1 1/2 Lbs Chicken Thighs, skinless and boneless

1 can 4oz Green Chilis, Diced

1 Lb Shredded Pepper Jack Cheese

3 cans 10oz each Old El Paso Green Chile Enchilada Sauce

1 1/2 cups Onion, Diced

1 1/2 teaspoons Garlic Powder

1 1/2 teaspoons Cumin

1 bunch Green Onion, Sliced Thin for Garnish

1 package Corn Tortilla's

Instructions

1. Pre heat oven to 400 degrees.

2. In a nonstick skillet on medium heat add olive oil. When oil is hot add chicken thighs and cook for 5 min on each side. Remove chicken and set aside. Add onion, garlic powder, cumin, one can of enchilada sauce, and green chili's. Bring to a boil, add chicken and reduce to a simmer for 25 minutes.

3. Remove from heat. Remove chicken and shred. Add shredded chicken back to pot and stir.

4. In a medium sauce pan over medium heat add 1 can of enchilada sauce. In a small skillet add vegetable oil 1 inch deep and put on medium heat. One tortilla at a time place in hot oil for 5 seconds each side and then place in warm enchilada sauce. Remove from sauce and place on a cooking sheet. When you have accumulated 10 sauce dipped tortilla's move to the casserole dish. Place a tortill in the dish flat and add1/3 cup filling and sprinkle with cheese. Roll tightly and place into dish seam side down. Repeat until Dish is one layer full.

5. Add last can of enchilada sauce to the tortilla dipping pan and heat until all the sauce is warm. Pour warm sauce over the enchilada's and sprinkle with the rest of the cheese. Cover and cook for 45 minutes. Remove from heat, garnish with green onion and serve.