Chicken Enchiladas

Directions

1. 1
   cut up cooked chicken set aside.
2. 2
   mix in large bowl 1/2 the shredded cheese 1/4 of the enchilada sauce and rest of ingredients.
3. 3
   Add chicken and mix well.
4. 4
   Lay out tortillas on flat surface and evenly distribute chicken mix in middle of tortillas, roll and place them seam side down in a row into a 9x13 greased pan ( pam works good).
5. 5
   This will be a tight fit in the pan so roll them tightly making sure the insides are spread from end to end.
6. 6
   You can decrease servings, if needed.
7. 7
   Pour remaining enchilada sauce over top, with rubber scraper separate enchiladas to get sauce in between them.
8. 8
   then sprinkle with remaining cheese, cover with foil and bake.
9. 9
   time will depend on, if it was refrigerated it will be a longer cook time.
10. 10
    Uncover last 10 minute serve with lettuce, tomatos, black olives, sour cream, splanish rice, refried beans or black, chips and salsa or whatever you want!