Green Chile Enchiladas

18 corn tortilla's
1 large can of Green Enchilada Sauce.. 25 oz (I think)
1 cup of Canola Oil
1 cup of sour cream
1 small can of green chiles
1 small can of jalepenos (or fresh if you have them) remember these go a long way, so if you don't like it too hot, only use half the can.
2 cups of shredded chicken. (2 or 3 chicken breasts)

2 cups of mexican style cheese


Roast 2 or 3 chicken breasts in the oven at 350 degrees for about an hour. I put olive oil, salt, and pepper on them and covered the baking dish with foil.

In a blender blend sour cream, 3/4 of the can of enchilada sauce, jalapenos, and green chiles. Blend just until combined.

heat 1 cup of Canola Oil in a deep skillet and begin to fry all of your corn tortillas until they are golden brown.

Shred the chicken after it has cooled for a about 10 minutes.

Start to layer in a 13x9 glass dish. put down 6 of the corn tortilla's then spread some of the chicken evenly over the tortilla's then pour some of the sauce over the chicken, then add some cheese and repeat. Add the last layer of corn tortilla's and the the rest of the sauce and cheese. (you can really layer however your little heart desires.)

Bake for about 30 minutes at 350 degrees. I served this with green salad, fruit and tortilla chips, sour cream and salsa... of course. No picture, sorry...but they were yummy. I used a whole can of jalapenos, so they had some kick FOR SURE. :)