Quick & Easy Chicken Enchiladas - cooking recipe

Ingredients

2 cups shredded cooked boneless skinless chicken breasts
2 (10 ounce) cans enchilada sauce, divided
1 cup shredded Mexican blend cheese or 1 cup shredded monterey jack cheese, divided
1 (4 ounce) can diced green chilies, drained
8 (6 inch) corn tortillas, warmed

Preparation

Preheat oven to 350\u00b0F Grease 11x7-inch baking dish.
Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
Place seam-side down in baking dish.
Top with remaining enchilada sauce and cheese.
Bake for 15 to 20 minutes or until heated through and cheese is melted.