Chicken Enchiladas

• 2 cups Cooked, Shredded Chicken
• 4- 1/2 ounces, weight Can Chopped Green Chilies
• 2 cups Grated Cheddar Cheese, Plus Extra For Topping
• 19 ounces, weight Can Green Chili Enchilada Sauce
• Corn Tortillas

1. Combine chicken, green chilies and 2 cups cheese.
2. In a small skillet, heat sauce until boiling and then remove from heat.
3. Dip tortilla in sauce and place on a baking sheet.
4. Spoon 1/3 cup mixture on each tortilla.
5. Roll seam-side down.
6. Top with remaining sauce and more cheese.
7. Bake at 350 for 20 minutes, or until cheese is nice and melty.
8. Serve with salsa and sour cream.

chicken, green chilies, cheddar cheese, green chili enchilada sauce, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-12/ (may not work)