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Chicken Enchilada Bake

Pip and Ebby
  • minutes
  • Serves 6

INGREDIENTS

2 cups

Chicken

1/4 cup

Cilantro

1

bunch Green onions

1

Half of a lime, Juice from

2

Jalapeno peppers

1 14.5 ounce can

Tomatoes

1

Salt and pepper

3 tbsp

Olive oil, extra-virgin

6

Flour tortillas

2 cups

Cheddar cheese

1 10 ounce can

Enchilada sauce