INGREDIENTS
1 lb
boneless (skinless chicken breasts trimmed & pounded if necessary)
Salt & pepper
2 1/2 cups
enchilada sauce (store bought or from scratch)
1 cup
finely crumbled queso fresco or feta cheese
1 4 ounce can
of green chiles
1/2 cup
minced fresh cilantro
12
6-inch soft corn tortillas
Olive oil spray (or you can use olive oil in a little bowl with a brush)
1 cup
shredded cheddar cheese
Lime wedges (optional)
Sour cream (optional)