Chicken Enchiladas

2 cans (19oz) enchilada sauce 3 cups cooked, shredded chicken or 24 oz fully cooked drained canned chicken 2 cups Mexican blend cheese or and kind you like (1cup reserved) 1 can (4oz) diced green chillies, drained 12 tortillas, warmed

Preheat oven 350 F. Grease 13x9x2 glass baking dish Spread 3/4cup enchilada sauce on bottom of backing dish. Combine chicken, 3/4 cup enchilada sauce, 1cup cheese and diced chillies Spoon mixture evenly into tortillas, roll up and place in baking dish, seam side down

Poor remaining enchilada sauce evenly over tortillas, than top with 1cup of cheese. Bake for 17 min Top with a dollop of sour cream or eat as is. Enjoy 😃 Tip: to make it easier to dish out, cut enchiladas in half to serve.