Directions:
- Preheat oven to 350°.
- Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
- Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts
Verdict:
This really was delicious. The kids didn't care for it - but I think they were just not hungry, because they love all the things that are in them. One thing I didn't understand was why to keep out that 1 cup of filling, but I did and I'm glad I did. It really helped moisten the tortillas. Also, I added the cheese right away (not on purpose) and it was fine. And for an added kick - mommy added hot sauce onto hers before she ate it!
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