Chicken And Green Chili Enchiladas

• 8 (6-inch) corn tortillas, stacked and wrapped in foil
• 2 cans (5 oz. each ) chunk chicken, drained
• 2 c. shredded Monterey Jack cheese
• 1 can (4 oz.) chopped green chilies
• 1 can (10 oz.) green chili enchilada sauce
• 1/4 c. water
• 1/4 c. sour cream

1. Place tortillas in oven.
2. Heat oven to 425u0b0.
3. Mix chicken, 1 cup of cheese and chilies in a bowl.
4. Mix enchilada sauce, water and sour cream in a 2-cup measure.
5. Spread 1/2 cup of sauce mix on bottom of a 2-quart baking dish.
6. Remove tortillas from oven. Spoon 1/2 cup of the turkey mixture down center of each tortilla. Roll up to close.
7. Set enchiladas seam side down in baking dish. Pour remaining sauce mixture over enchiladas.
8. Cover with foil. Bake 15 minutes or until bubbly.
9. Uncover and sprinkle with remaining 1 cup of cheese.
10. Bake about 10 minutes longer until cheese melts.

corn tortillas, chicken, shredded monterey jack cheese, green chilies, green chili enchilada sauce, water, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=301985 (may not work)