Quick and Easy Chicken Enchiladas

By cecelia26_

Ingredients

• 2 cups cooked, shredded boneless, skinless chicken breast meat
• 2 cans (10-oz.) ORTEGA Enchilada Sauce, divided
• 1 cup Mexican blend or Monterey Jack cheese, divided
• 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
• 8 (6-in.) corn tortillas, warmed

Details

Servings 4
Adapted from ortega.com

Preparation

Step 1

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

SPREAD 1/2-cup the enchilada sauce onto bottom of prepared baking dish. 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. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.

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