Quick & Easy Chicken Enchiladas

From the Ortega website. Good way to use up leftover chicken. I make this often, and serve with shredded lettuce, diced white onion, and diced fresh tomatoes on the side. To warm tortillas, microwave on high power in a microwave-safe plastic bag until warm, about 45 seconds

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  cups  shredded  cooked boneless skinless chicken breasts
• 2 (10 ounce) cans  enchilada sauce, divided
• 1  cup  shredded  Mexican blend cheese or 1  cup  shredded monterey jack cheese, divided
• 1 (4 ounce) can diced green chilies, drained
• 8 (6 inch)  corn tortillas, warmed

Directions

1. Preheat oven to 350°F Grease 11x7-inch baking dish.
2. Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
3. Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
4. Place seam-side down in baking dish.
5. Top with remaining enchilada sauce and cheese.
6. Bake for 15 to 20 minutes or until heated through and cheese is melted.