Chicken enchiladas and a recipe for green chile sauce combine for one tasty dish. Instead of the usual rolled enchiladas, tortillas are layered then cut in half to serve four. This is a distinctive New Mexican tradition.
1/2 teaspoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
1 cup shredded cooked chicken breast (about 6 ounces)
Heat oil in a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Combine onion mixture, chicken, salt, and pepper.
Spread 1/4 cup Green Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of chicken mixture and 1/2 cup Green Chile Sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese.
Bake at 350° for 20 minutes or until thoroughly heated. Cut each tortilla stack in half.