Quick & Easy Chicken Enchiladas

Name: Quick & Easy Chicken Enchiladas
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

5 ingredients

6 steps

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

Directions

1

Preheat oven to 350°F Grease 11x7-inch baking dish.
2

Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
3

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.
4

Place seam-side down in baking dish.
5

Top with remaining enchilada sauce and cheese.
6

Bake for 15 to 20 minutes or until heated through and cheese is melted.