Original recipe found here
6 cups chicken OR pork, cooked and shredded
1 cup salsa
2 10 oz. cans favorite enchilada sauce
20 corn tortillas OR 16 four tortillas
2 cups Cheddar or Monterrey Jack cheese (or a blend)
-Combine chicken, salsa, and 2 cans of enchilada sauce in a large bowl.
-Add chicken mix to tortillas and roll. Place in a WELL SPRAYED 9x13 inch pan
Sauce:
1 10 oz. can enchilada sauce
1 4 oz. can green chilis
-Mix together, then pour over top of enchiladas
-Sprinkle grated cheese over the sauce.
-Bake at 375 for 30 minutes
