I'm a Texan.  I love a good Tex-Mex meal full of meat, cheese, and tortilla.  I decided to tackle some chicken enchiladas the other night, and little to say, I was not disappointed.  I actually, for once, felt like I made a meal that tasted as if it came from a Mexican restaurant.  We were all impressed.  Plus, anyone who knows me personally knows that I am crazy lactose-intolerant -- But this was well worth it.  I don't like you, lactose!  But cheese, I love you still.

This recipe should feed 5-7 people, but if you're like my family and me, it will feed closer to 4-5.  We're slightly voracious.

To make these you'll need:
1 pack of tortillas (we used flour)
1 can of enchilada sauce
1 lb chicken thighs
1/2 onion
1 can green chiles
1/2 cup shredded cheese
Green onion to garnish

Directions:
Preheat your oven to 350 degrees F
Cook up your chicken (we boiled ours) -- Tip: if you're lazy, just buy a rotisserie chicken.
Heat some olive oil up in a pan.  While the oil is heating, shred your chicken.
Pour some of the enchilada sauce into the pan with the chicken and let them heat for a few minutes
Dice your onion + Add onion and green chiles to the mixture


Coat your tortillas with enchilada sauce on both sides
Spoon your chicken mixture into the tortillas, roll up, and place folded side-down in the pan
Once your pan is filled, add your cheese on top
Bake for about 20 minutes
Remove from oven, add green onion, and enjoy!


These are amazing.  I can put down some food, and I ate 1 + a small half and was done.  And maybe a little rice and beans too...