Chicken Encilada'S - cooking recipe

Ingredients

2 (10 ounce) cans chicken, drained (or leftover turkey or frozen breasts, or whatever, so long as it's cooked)
1 (4 1/4 ounce) can diced green chilies
1/2 cup diced onion (brown onions)
2 cups shredded Mexican blend cheese, divided
2 (10 ounce) cans green enchilada sauce
1/2 cup sour cream
12 12 count fajita size tortillas or 10 count burrito-size flour tortillas
optional shredded lettuce, salsa, diced bell peppers and sour cream

Preparation

In large bowl, combine chicken, green chilies, onion and 1/2 cup of shredded cheese.
In another bowl, combine enchilada sauce and sour cream until well blended.
Add 1/2 cup of the enchilada sauce to the chicken mixture.
Spread a small amount of enchilada sauce over the bottom of a 9x13 inch baking dish.
Evenly divide chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in dish.
Pour remaining enchilada sauce over the tortillas.
Sprinkle with remaining cheese.
Bake 25-30 minutes or until hot.
If desired, serve with shredded lettuce, salsa, diced bell peppers and sour cream.
Serves 6 (More like 8-10 depending on how much meat you use!).