Chicken and Green Chili Enchiladas

• 4 12 cups shredded cooked chicken
• 1 (4 ounce) canchopped green chilies, undrained
• 1 12 cups light sour cream, divided
• 1 (8 ounce) packagemexican shredded taco cheese, divided
• 16 corn tortillas, warmed (6 inch)
• 3 (10 ounce) cans red enchilada sauce, warmed

1. Heat oven to 375 degrees.
2. Mix chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas.
3. Roll up.
4. Spread 1 cup sauce onto bottom of 13x9 pan.
5. Add enchiladas, seam-sides down; top with remaining sauce.
6. Cover.
7. Bake 20 minutes or until heated through.
8. Sprinkle with remaining cheese; bake 5 minutes or until melted.
9. Serve topped with remaining sour cream.

chicken, green chilies, light sour cream, taco cheese, corn tortillas, red enchilada sauce

Taken from www.food.com/recipe/chicken-and-green-chili-enchiladas-368339 (may not work)