Marcia Laun Recipe Collection
Chicken Enchiladas

1 can green enchilada sauce (or more for large batch)
1 onion, chopped
1/4 tsp. cumin
salt to taste
chicken, cooked and shredded
swiss cheese, shredded
corn tortillas
sour cream

Saute onion. Add enchilada sauce, cumin, and salt. Simmer 10-15 minutes.
Mix shredded chicken, a bit of the sauce, and about half of swiss cheese. Put some sauce in the bottom of a pyrex baking dish. Microwave tortillas in a plastic container to soften. Fill tortillas with chicken mixture and roll. Pour remainder of sauce on top and then top with remainder of the cheese(or cheese first then sauce).
Bake at 350. Time will vary depending on whether ou cook them right away or chill and cook later. Check at 20-30 minutes and continue baking if needed.

Now I throw the chicken(usually frozen) with the sauce, onion, cumin and salt into the crockpot and cook all day. Then I shred and add cheese to mix and fill tortillas. Bake as directed.

Recipe Contributed by Marcy DeKruyf