Sassy Chicken Enchiladas

• 8 flour tortillas (I used an organic whole wheat low cal, low fat brand)
• 10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded)
• 1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce)
• 34 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping)
• 12 cup colby-monterey jack cheese (shredded)
• 3 tablespoons goat cheese (soft)
• 1 (4 ounce) can green chilies (don't drain)
• 12 cup fat free sour cream
• 12 teaspoon kosher salt
• 14 teaspoon cracked black pepper

1. Preheat oven to 350.
2. Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
3. In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream.
4. Divvy up into 8 equal, separate piles.
5. Set aside
6. Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan.
7. Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan.
8. Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down.
9. Repeat with 7 remaining.
10. Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
11. Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
12. Garnish with sour cream and green onion if desired.

flour tortillas, chicken breasts, red enchilada sauce, cheddar cheese, colbymonterey, goat cheese, green chilies, sour cream, kosher salt, cracked black pepper

Taken from www.food.com/recipe/sassy-chicken-enchiladas-244937 (may not work)