Easy Chicken Enchiladas
2 cans (5 oz each) premium chunk white chicken, drained
1 1/2 cups shredded cheddar cheese (6 oz)
1 can (4 oz) chopped green chilies, drained
1 small onion chopped (about 1/4 cup) - I never use onion
1 can (10 oz) enchilada sauce
8 corn tortillas (6 inches each)
In medium bowl, combine chicken, 1 cup cheese, chilies and onion.
In bottom of 3-quart casserole dish, spread 1/2 can enchilada sauce; set aside.
To assemble enchiladas: On each tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla, jelly-roll fashion. Place seam-side down in sauce in baking dish.
Pour remaining 1/2 can enchilada sauce over enchiladas. Sprinkle with remaining 1/2 cup cheese. Cover; bake at 350 for 25 minutes or until hot.
Optional: Top with lettuce, sour cream and tomatoes.