Chicken Enchiladas

Ingredients:
6 boneless skinless chicken thighs
3 cups enchilada sauce
1/2 medium yellow onion ~ diced
1 (4oz) can green chilies
8 (10") tortillas
12oz Monterrey Jack cheese ~ grated
2 green onions ~ chopped

Directions:

1. In a slow cooker, add the chicken & 2 cups of enchilada sauce over the chicken.  Cook on high setting for 4 hours or low setting for 8 hours.
2. Dish the chicken out of the slow cooker & shred with a fork.  Drain green chilies & add to the chicken along with the diced onion.  Mix well to combine.
3. Preheat oven to 170 deg C.  Spray a baking dish with non-stick cooking spray.
4. Spoon chicken mixture into the center of each flour tortilla.  Top with about 1/2 cup grated cheese & fold two ends of tortilla over the filled center.  Place the tortilla seam side down into the baking dish.  Repeat until all tortillas have been filled.
5. Pour remaining enchilada sauce over the assembled tortillas.  Top with grated cheese.  Place in oven & bake for about 20 mins or until cheese has melted thoroughly & has become bubbly.
6. Garnish with green onions or cilantro.