Mama's Chicken Enchiladas

This is a Body for Life recipe. Which means very healthy. So people who are used to eating chicken enchiladas with lots of cream and cheese may not think these are very good. We made that mistake once of sharing it with some missionaries, we couldn't understand why they didn't ooh and ahh over them! HAHA! I actually love these--even if I am not trying to eat healthy!

• 4 portions chicken breast (about 1 lb) cooked and shredded
• 4 green onions, sliced
• 2 Tablespoon fresh cilantro, chopped (I love cilantro so use the whole bunch)
• 1 jalapeno, seeded and minced (I leave the seeds in)
• 3 cans (10 oz each) green enchilada sauce
• 8 corn tortillas

Saute the green onions, cilantro, and jalapeno. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally until heated through, about 5 minutes.

Pour remaining two cans of enchilada sauce in a pie plate and microwave until warm, 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in a greased 9 x 13 baking dish. Repeat.

Pour remaining sauce over enchiladas and sprinkle on top with either 1 cup fat free cheese if you are going way healthy OR regular cheddar cheese because it's yummier. Bake until enchiladas are heated through and cheese is melted, about 15 minutes. Top with whatever you want. I do salsa. YUM and guilt free!