Fiesta Chicken Enchiladas

Ingredients

• 2 cans milk enchilada sauce, divided
• 2 cups chopped cooked chicken
• 1/2 cup sour cream
• 2 cans chopped green chilies, undrained
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• 1/2 cup chopped green onions
• 1/4 tsp. salt
• 2 cups shredded Monterey Jack cheese, divided
• 10 flour tortillas (6 or 7 inch)

Directions

Preheat oven to 350 degrees F. Pour 1 can enchilada sauce in 9x13 inch baking dish. In large bowl, combine chicken, sour cream, chilies, onions and salt; stir in 1 cup of the cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla. Toll up tortillas and place, seam-side down, in prepared baking dish. Pour remaining 1 can enchilada sauce over top; sprinkle with remaining 1 cup cheese. Bake, uncovered, 30 minutes or until cheese is melted and enchiladas are heated through.

By Robin from Washington, IA