Green Chile Enchiladas

Mark Priestley

1.5 lbs of cooked Zuni Chicken, shredded
1 jar of Medium Green Chiles 
1 lb of sharp cheddar cheese, finely shredded
1 jar of Green Chile Sauce
12 corn tortillas, warmed

To assemble an enchilada, lay down a tortilla and place chicken, a tablespoon of chiles, and a light covering of cheese.  Fold the tortilla tightly together and place the folded pieces down in a 9x13 inch pan.  Repeat with the remainder of the enchiladas making sure they barely touch.  When the pan is full of enchiladas, spoon the sauce on the enchiladas so that all the tops are covered.  Sprinkle the remaining cheddar cheese over the top.  Bake in the oven @350F for 20 minutes.

For a red enchilada variation, use the red chile sauce and red chiles which is a nice change of pace.  These are a bit sweeter due to the ripened red chiles.  

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