Chicken Enchiladas Serving Size - 4 Prepared By - DnD Recipe Rating
			2 C - Cooked, shredded boneless, skinless chicken breast meat 2 - Cans (10-oz.) Ortega Enchilada Sauce, divided 1 C - Mexican blend or Monterey Jack cheese, divided 1 C - (4-oz.) Ortega Diced Green Chiles, drained 8 - 6-in. corn tortillas, warmed
			Preheat oven to 350°F. Grease 11x7-inch baking dish. Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish. 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. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese. Bake for 15 to 20 minutes or until heated through and cheese is melted.