Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas

1 large can green chili enchilada sauce
10 to 14 corn tortillas
1 to 2 chicken breasts, cooked and shredded
1 ½ cups shredded Colby Jack or Pepper Jack cheese

Preheat oven to 350 degrees. Pour 1/3 of the can of enchilada sauce in the bottom of a 9x13-inch baking dish. In a mixing bowl, mix together chicken, ½ of shredded cheese and ¼ cup of enchilada sauce. Mix well. Place tortillas between slightly damp paper towels and microwave for 45 seconds to 1 minute, until steamed through and very flexible. Spoon 1 to 2 tablespoons of chicken mixture onto each tortilla. Roll up tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas and filling. Pour enough sauce over rolled tortillas to cover, but not drench tem. Top with remaining shredded cheese. Bake enchiladas for 35 minutes, or until cheese is melted and bubbly. Allow to cool for 5 minutes before serving.

Makes 6 to 8 servings

Serve with Mexican Rice and a cool and crisp green salad.

Note: If you find the enchilada sauce to be too spicy to your taste, add some sour cream (1/4 to ½ cup) to cool it down a bit.