Enchiladas from Randi:
1 lb. chicken breast, cooked and chopped or shredded
4 green onions
2 Tbsp fresh cilantro, chopped
3 cans (10 oz. each) green enchilada sauce
8 flour tortillas
1 cup shredded cheddar cheese
Lightly coat a large skillet with cooking spray and [lace over medium-high heat. Adds green onion and cilantro. Saute for 2 minutes. Add chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seaside down, in the baking dish.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until they are heated though and cheese is melted, about 15 minutes.
Top with sour cream, tomatoes, salsa, lettuce……