These enchiladas come together in less than 20 minutes after we've made our green chile chicken in the crock pot. You can find that recipe here. Simply form the rolled tortillas and broil to melt the cheese.
Coat a pan with oil and cook the tortillas over medium heat just until pliable and slightly golden. Place tortillas inside of paper towels to keep warm and to blot excess oil. Repeat.
Form the enchiladas one at a time by placing the shredded chicken inside the tortilla and folding each end over like a burrito. Place seam side down inside a large baking dish. Repeat so that the enchilada rolls fit tightly in a single layer.
Pour the sauce about half way up the enchiladas, then sprinkle generously with shredded cheese. Add sliced jalapenos for a spicy flavor. Place under the broiler just until the cheese melts and forms a golden color. Serve with chopped cilantro and lime if you like.
Cheese Suggestions: Try using a white cheese such as mozarella, queso blanco, monterey jack, or oaxacan cheese.Storage: Cover with foil and refrigerate for up to 4 days. Wrap and freeze for up to 1 month; bake (not broil) from frozen while covered with foil until warmed all the way through.