· 1 15oz Can Hatch Green Chile Enchilada Sauce, Medium
· 8oz (half jar) Herdez Salsa Verde
· 8oz Queso Fresco (Fresh Cheese), Crumbled
· 8oz Queso OAXACA (Quesadilla Cheese)
· 10 Corn Tortillas
· Peanut Oil or Any High Heat Vegetable Oil
Preheat oven to 375. Combine enchilada sauce and salsa verde. Coat the bottom of a 6”x9” baking dish with ¼ cup of the enchilada sauce mixture. Pour a small amount of the enchilada sauce mixture over the chicken and mix well. Combine the two cheeses in a bowl. Over medium high heat in an iron skillet, heat a small amount of oil. Fry each tortilla individually for 2-3 seconds on each side until tortilla is soft and flexible. Fill each tortilla as soon as it comes off the skillet with chicken and cheese mixture. Roll and place enchiladas close together in the baking dish. Cover rolled tortillas with remaining sauce. Sprinkle remaining cheese mixture over top of the dish and cover with non-stick aluminum foil. Bake for 30 minutes, remove foil and bake for an additional 15 minutes or until cheese starts to brown. Let cool 10 minutes and serve.