Chicken Encilada'S

• 2 (10 ounce) cans chicken, drained (or leftover turkey or frozen breasts, or whatever, so long as it's cooked)
• 1 (4 1/4 ounce) can diced green chilies
• 1/2 cup diced onion (brown onions)
• 2 cups shredded Mexican blend cheese, divided
• 2 (10 ounce) cans green enchilada sauce
• 1/2 cup sour cream
• 12 12 count fajita size tortillas or 10 count burrito-size flour tortillas
• optional shredded lettuce, salsa, diced bell peppers and sour cream

1. In large bowl, combine chicken, green chilies, onion and 1/2 cup of shredded cheese.
2. In another bowl, combine enchilada sauce and sour cream until well blended.
3. Add 1/2 cup of the enchilada sauce to the chicken mixture.
4. Spread a small amount of enchilada sauce over the bottom of a 9x13 inch baking dish.
5. Evenly divide chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in dish.
6. Pour remaining enchilada sauce over the tortillas.
7. Sprinkle with remaining cheese.
8. Bake 25-30 minutes or until hot.
9. If desired, serve with shredded lettuce, salsa, diced bell peppers and sour cream.
10. Serves 6 (More like 8-10 depending on how much meat you use!).

chicken, green chilies, onion, blend cheese, green enchilada sauce, sour cream, tortillas, shredded lettuce

Taken from www.food.com/recipe/chicken-enciladas-526020 (may not work)