Green Chile Enchiladas

Green Chile Enchiladas Rotisserie Chicken 12 Corn Tortillas Olive Oil (You can use vegetable or canola) 8 oz of grated cheese (I used Mexican Blend) Onions, Tomatoes, Olives (Optional) Garlic Salt Ground Cumin Flour Water 2 small cans Green Chiles Preheat Oven to 350 then Shred Rotisserie Chicken. Heat up a couple of tablespoons of oil in a pan. Once the oil is hot, add a corn tortilla to the pan. The tortilla should sizzle as it hits the pan. Turn it over and let it cook until little pockets of air start to bubble up in the tortilla. Then use a metal spatula to remove the tortilla from the pan, shaking off any excess oil, to a plate lined with paper towels. Continue to the tortillas this way, adding more oil as needed, separating the tortillas that are cooling with paper towels. Scoop into a tortilla about 1 to 2 TBSP of the chicken then roll it up and place the bottom part of the roll face down into the baking pan. Pour Enchilada Sauce onto the rolled tortillas. Then top with cheese, onions, tomatoes, olives, etc.. Bake for 20 to 25 minutes until cheese is melted. Green Enchilada Sauce Pour about 1/4 cup of olive oil into pan. Start to add a TBSP of flour in at a time using a whisk to make a paste. Add Water to thin sauce out to your liking. Add Green Chiles Bring to a boil just long enough to thicken the sauce. If it seems a bit too thick for your needs, it can be thinned further with more water. Season with Garlic Salt and Ground Cumin to your taste.