Easy Chicken Enchiladas #753 8/05

Categories:
Mexican, New 2005, poultry

2 10 oz cans enchilada sauce; divided
2 cups chicken; cooked, shredded
1 cup shredded mexican cheese; divided
1 4 oz can diced green chilies; drained
8 6 in. corn tortillas; warmed

Preheat oven to 350°F . Spread 1/2 cup enchilada sauce onto bottom of a 11 X 7 baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup of cheese, and chilies in a medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up, place seam side down in the baking dish. Top with remaining enchilada sauce and cheese. Bake for about 20 minutes or until heated and cheese is melted. We used corn bread crepes instead of tortillas and it was excellent.

Yield: 4 servings