1.5 lbs of boneless, skinless chicken tenders
2 tbs olive oil
1 tsp garlic salt
8-10 of your fav flour tortillas (fajita size)
2 cups shredded cheddar cheese
2, 15 oz cans of Hatch medium green enchilada sauce
Gather ingredients and its easy peasy after that!
Put the olive oil in the pan to coat the pan and heat to medium-low heat. Add the chicken and sprinkle with garlic salt, cover with a lid and cook until its no longer pink and looks white (usually 25 minutes or so). Set aside. Prepare the casserole dish by pouring about 3 tbs of the enchilada sauce in the bottom of the dish and spread. Stack flour tortillas and add about 4 tbs of the chicken and 1 tbs of the cheese and role each one. Place each enchilada side by side in the casserole dish. Once you have prepared about 8-10 enchiladas, pour both cans of sauce over to cover the enchiladas. Sprinkle with remaining cheese. Bake on 400 for 30 minutes or until cheese is melted and the tortillas are slighly crispy.
Serve with Rosarita Non-fat Traditional Refried beans and Daisy Ligh Sour Cream.