Robin's Green Chili Chicken Enchiladas

6 oz Skinless Chicken Breast cooked
4 serving Old El Paso Green Chile Enchilada Sauce-1/4 c serving size
2 serving Cheddar Cheese- Shredded-Great Value Brand-1/4 cup size
1 serving Mexican blend 4 cheeses fancy shredded 1/4 cup serving size
1.5 serving Sour Cream- Daisy Brand- 2 TBSP serving size
3 serving Flour Tortillas Large-1 torilla serving size
3 serving Pace Chunky Salsa medium-2 tbsp serving size

Bake or grill 6 oz chicken breast. Cut it long ways to shred it. Cut the tortillas into half. Toss the two cheeses together to make a cheese blend. Fill each half tortilla with 1 oz of chicken, a little bit of cheese blend, and then roll up tortilla. Do the same thing with the remaining tortillas. Put rolled up tortillas in a 9 x 13 inch pan end to end. Then pour green chile enchilada sauce over the tortillas. Sprinkle remaining cheese blend over the sauce. Bake at 400 degrees F for 15-20 minutes. Serve with 1 tablespoon salsa on each tortilla and 1/2 tablespoon of sour cream.

Serving Size: makes 3 sevings of 6 tortillas halves

Number of Servings: 3

Recipe submitted by SparkPeople user JRT_2015.