Homemade Enchiladas

May 15, 2017

4 cups cooked chopped chicken

4 ounces chopped green chilies

10 ounces RRM green salsa

¾ teaspoons salt

1½ cups milk

12 corn tortillas

3 cups grated Jack Cheese


Preheat oven to 350. Mix chicken, green chilies, and green salsa. In a separate bowl mix the milk and salt. Fill each tortilla with chicken mixture. Roll them up and place into a ungreased baking dish. Pour milk and salt mix over the enchiladas and spread grated jack cheese evenly. Bake uncovered for 25 minutes. Serve hot.