Mild flavor, Daniel’s favorite. Recipe based on restaurant we stopped at in Buena Vista, Colorado in 2011, Grand Canyon Trip with the Hills (now closed).

Ingredients:
4 chicken breasts
Cooking spray or olive oil
Lawry’s Seasoning
1 can mild green enchilada sauce
Small corn tortillas (flour tortillas work, but not as well)
1 and 1/2 cups shredded cheddar or mexican blend cheese
butter
1/2 cup chopped green onion (optional)

Directions:
Preheat oven to 350 degrees

Coat chicken breast with cooking spray or olive oil, season with Lawry’s seasoning. Bake or grill chicken until no longer pink. Chop chicken into very small pieces. Mix with 1/2 of the can of enchilada sauce. Stir in 1 cup of the shredded cheese and chopped green onion.

Line a 9×18 pan with foil. Spray with cooking spray or brush with olive oil. Spread butter on both sides of each tortilla. Pan fry both sides of each tortilla on medium heat until lightly browned. As each tortilla cools a bit, fill with about 1/4 cup of the chicken mixture, roll and lay the enchilada seam side down in the pan. Continue until all chicken mixture is used. If there are any tortilla shells left, fill with cheese and green onions.

Pour remaining enchilada sauce over the top, leaving some edges exposed. Sprinkle with remaining cheese. Cover with foil, bake for 25 minutes.