Mix shredded pork or chicken in mixing bowl with 1 can of green chilies sauce, onion, jalapeño peppers, cilantro, and 4 oz. of shredded Mexican cheese. Fill warmed tortillas with the meat mixture and roll up placing in a greased 9 x 13 pan,
Once pan is full, pour other can of green chiles sauce over the rolled enchiladas and spread last 4 oz of shredded Mexican cheese so to cover all enchiladas. Cover pan with foil & place pan in a 350 F oven and bake for 1 hour.
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