My family prefers green chile enchiladas to red. The brand I use is Las Palmas green chile enchilada sauce, medium. For years I resisted making enchiladas because I hate to fry the tortillias! So, one day I tried this. Pour 1-2 T. cooking oil into a small dish. With clean hands, dip fingers into oil and spread on front and back of tortillia. Place in a glass pie pan. Continue until you have enough for your recipe. Cover with plastic wrap and microwave on med. for 3 minutes or until hot and softened. I fill with chicken that has been poached in 1 T. chopped onion, dried cillantro, 1 garlic clove crushed and a pinch of crushed red peppers. Drain & shread. Fill tortillias with chicken, shreaded jack cheese, and a drizzle of the green sauce. Roll, line in baking dish, cover with sauce, and another layer of jack cheese. Heat 350 F till bubbly and lightly browned. This is so good. Ginger