Chicken Enchiladas

My mom taught me this recipe for chicken enchiladas. I used fresh chicken and left it in the crockpot so I could shred it off of the bone. In the past I have used canned chicken. I thought this tasted better.

First off you need:

3-4lbs of shredded Monterrey jack cheese
2lbs of shredded chicken
1 diced up onion
1can of mild Enchilada sauce (or depending how spicy you want it)
1 little can of diced green chilies
Packages of corn tortillas

I soak my tortillas in the bowl of half of the enchilada sauce then I fill them with the mixture (chicken, onion, cheese, chilies)

I rolled them all up as tight as I can get them. I cover the top with the leftover enchilada sauce and the leftover cheese to try to cover the entire top. I usually add a little can of sliced black olives on top of the cheese.

Cook at 350 degrees for 45 minutes. Add sour cream for extra flavor and to cool down the spiciness.