Defrost

Place the chicken strips on a layer of paper towels and allow to defrost at room temperature for 20 minutes or so. (This will allow you to easily cut some of the thicker strips length wise to better fit inside the rolled tortillas).

Sauté

Heat the vegetable oil in skillet over medium heat and add the onions and garlic. Sauté until onions are translucent, about 4 minutes. Add the green chilies and tomatoes and continue to cook for about 5 more minutes, until the liquid reduces slightly. Turn off heat and set aside.

Roll

Pour about ¼ cup of the enchilada sauce in the bottom of a 9”x13” baking dish. Pour the rest of the sauce into a shallow bowl such as a pie pan. Dip a tortilla gently into the enchilada sauce until coated. Place in the casserole dish and spoon some of the green chili-tomato mixture on the bottom and then add a chicken strip. (Feel free to cut some of the thicker strips in half lengthwise to better fit inside a tortilla). Roll up and place enchilada seam side down into a single layer inside the baking dish. Continue with the remaining tortillas until they all fit snugly inside the baking dish. (Don’t worry if some of the enchiladas are thicker than the others, they will all meld in the baking process.)

Bake and Serve

Pour any of the remaining green chili-tomato mixture over the tortillas and then pour the remaining enchilada sauce over the entire dish. Sprinkle the cheese over top and bake for 25 minutes. Garnish with chopped cilantro or scallions.

TIP

Feel free to add black beans or even rice to roll inside the enchiladas.