3 boneless skinless chicken breasts
1 tbsp oil
1 envelope taco seasoning
3 tbsp water
1/2 cup finely chopped onion
1 small can (4 oz) chopped ortega green chilies
12 corn tortillas
1 large can (28 oz) red enchilada sauce - traditional style
2 cups longhorn cheese, course grated
Preheat oven to 350 degrees.
Heat 1 tbsp oil in a large skillet. Add onion and saute until translucent then remove from pan. Add chicken breasts and cook for 10 minutes on each side then add chopped green chilies, onion, taco seasoning and 3 tbsp water. Shred chicken with a knife and fork and cook for another 10 minutes while mixing occasionally
Heat one corn tortilla in a hot skillet or in the microwave wrapped in a wet paper towel for 10 seconds to make it pliable. Take one large spoon of shredded chicken mixture and put it in a line the middle of the tortilla and then roll the tortilla. Place the roll in a glass casserole dish with the loose side down. Do this 11 more times or until the chicken mixture is gone making one layer of rolls in the bottom of the casserole dish. Pour on top 1 can of red traditional enchilada sauce and then top 2 cups of course graded longhorn cheese.
Place casserole dish on bottom rack in oven and bake at 350 degrees for 30 minutes. Serve warm.