Fiesta Enchiladas - cooking recipe

Ingredients

2 (10 oz.) cans diced tomatoes and green chilies, divided
3 c. shredded cooked chicken
12 white corn tortillas
2 1/2 c. shredded Cheddar cheese
1 (8 oz.) tomato sauce

Preparation

Preheat oven to 350\u00b0.
Drain 1 can of tomatoes; reserve juice.
Blend drained tomatoes into chicken; set aside.
Wrap tortillas in moist paper towels.
Place on microwave-safe plate; heat on High for 45 to 60 seconds or until warm and softened. Remove from oven; keep wrapped.
Fill each tortilla with 2 tablespoons cheese and 1/4 cup chicken mixture.
Roll up; place seam side down in a 1 x 9-inch baking dish.
Repeat with remaining tortillas.
Blend reserved juice, remaining diced tomatoes and tomato sauce together.
Pour evenly over filled tortillas; sprinkle with remaining cheese.
Cover with foil.
Bake for 30 minutes or until cheese melts and sauce bubbles.