Chicken Enchiladas
Chicken Enchiladas – Verdes and Rojo
Ingredients 
Heat red sauce and dip the tortillas in it to make them pliable 
put sauce on the bottom of baking dishes 
fill tortillas and roll 
do the same with the verde sauce 
keep going and top with cheese 
bake 
serve with refried beans topped with cheese
For the Filling:
3 cups rotisserie chicken meat
1 ½ cups of shredded monterey jack cheese
1 cup sour cream
1 tsp cumin
1 tsp salt
1 tsp pepper
The juice of 1 lime
¼ cup chopped cilantro
Extra Monterey jack cheese for sprinkling on top
1 package of corn Tortillas. If you want to go grain free, use Siete Brand Cassava flour tortillas
2 cans of Hatch Mild Organic Enchilada Sauce – Red and Green
1 can of Hatch Medium Organic Enchilada Sauce – Red
To assemble:
Get a small frying pan and pour 1 can of Mild Enchilada sauce in it, begin heating it at a low temperature. Put your baking dish alongside and put some enchilada sauce down on the bottom. When the sauce is warm in the skillet, turn off the heat and place 1 tortilla in it. Flip it onto the other side, making sure to coat both sides completely. Spoon in 2 heaping Tbs of filling and roll, placing seam side down in the baking dish. Repeat until finished with the red sauce. If you are wanting green sauce too, to the same with the green sauce. Top with shredded cheese.
Bake at 350 for 30 minutes. Serve with heated refried black beans, cilantro lime rice and guacamole.