I've been searching for a good enchilada recipe.  This one is pretty yummy!  I modified it a bit from this one at a blog I enjoy.  I'm too lazy to wrap up each tortilla, so I make it a layered bake!

1 can Rotel/Roasted tomatoes with chiles
1 can Hatch green chiles (can omit if you want less spicy)
1 can Hatch green chile enchilada sauce
2 cups cooked chicken, shredded
10 corn tortillas, cut into sixths
8 ounces cheese, grated (whatever blend you like, I used a Mexican blend)

  1. Heat oven to 375 degrees.
  2. Add Rotel, chiles, sauce and chicken in saucepan.
  3. Simmer over medium-low for 15 minutes.
  4. Grease 13x9 pan.
  5. Place a bit of sauce on bottom of pan.
  6. Top with 2 1/2 tortillas, a quarter of the sauce and a quarter of the cheese.
  7. Repeat 3 more times.
  8. Bake for 20 - 30 minutes until browned and serve.