Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 (10 oz.) can enchilada sauce; 2 (5 oz.) cans chunk white chicken, drained; 1 1/2 c. shredded Cheddar cheese; 1 (4 oz.) can chopped green chilies; 1 small onion, chopped; 8 corn tortillas (6-inches each)

6 ingredients

1 steps

Ingredients

1 (10 oz.) can enchilada sauce
2 (5 oz.) cans chunk white chicken, drained
1 1/2 c. shredded Cheddar cheese
1 (4 oz.) can chopped green chilies
1 small onion, chopped
8 corn tortillas (6-inches each)

Directions

1

Spread 1/2 can enchilada sauce in 3-quart oblong baking dish. Set aside. Combine chicken, 1 cup cheese, chilies and onion. Spread about 1/3 cup mixture along one side of tortilla. Roll jelly roll fashion and place seam side down in dish. Pour remaining 1/2 can of enchilada sauce over enchiladas. Sprinkle remaining 1/2 cup of cheese on top. Cover with foil and bake at 350° for 25 minutes.