Las Palmas Chicken Enchiladas

By Moose

Ingredients

• 1 can (28 oz) Las Palmas Enchilada Sauce
• 3 cups cooked, shredded chicken
• 2 cups Mexican blend or Monterey Jack cheese
• 1 can (4 oz) Ortega diced green chilies, drained
• 1/4 cup cilantro, chopped
• 12 corn tortillas, warmed

Preparation

Step 1

Preheat oven to 350. Grease 13x9x2 glass baking dish. Spread 1/2 cup enchilada sauce on the bottom of the baking dish. Combine chicken, 3/4 cup enchilada sauce, 1 cup cheese, diced chiles, and cilantro in a bowl. Spoon chicken mixture evenly down the center of each tortilla, roll up. Place seam side down in baking dish. Top with remaining sauce and cheese. Bake 15 - 20 minutes or until heated through and cheese is melted. Top with sour cream and chives, if desired.