Easy Chicken Enchiladas - cooking recipe

Ingredients

3 boneless, skinless chicken breasts, cut into 1/2-inch cubes *
1 (19 oz.) can enchilada sauce
1 can (4.5 oz.) chopped green chilies
8 corn tortillas
3 c. (12 oz.) Monterey Jack cheese, shredded

Preparation

Combine chicken and 1/2 cup enchilada sauce; cook until chicken is done.
Stir in green chiles.
In a separate skillet bring remaining enchilada sauce to a boil and remove from heat, dip each tortilla into heated sauce to soften.
Spoon 2 tablespoons chicken and 1/4 cup cheese down center of tortilla. Roll, place tortillas, seam-side down in a 12 x 8-inch baking dish.
Pour remaining enchilada sauce over top and sprinkle with remaining cup of cheese.
Bake 20 minutes at 350\u00b0.
Makes 4 servings.