Easy Chicken Enchiladasenchiladas 10.00 oz enchilada sauce 2.00 can swanson chunk chicken (5 oz 1.00 each) -- drained 1.50 cup cheddar cheese -- shredded 4.00 oz green chiles -- chopped 1.00 small onion -- chopped 8.00 6 inch 1.00 corn tortillas Spread 1/2 can enchilada sauce in 3 qt oblong baking dish; set aside. Combine chicken, 1 cup cheese, chilies and onion. Along one side of each tortilla, spread about 1/3 cup mixture; roll up, jelly roll fashion. Place seam-side down in dish. Pour remaining 1/2 can enchilada sauce over enchiladas. Sprinkle with remaining 1/2 cup cheese. Cover with foil; bake at 350 for 25 minutes or until hot. If desired, top with shredded lettuce, sour cream and diced tomato. |
