2 cans Old El Paso green chile enchilada sauce
2 shredded boneless chicken breasts
12 (approx.) corn or flour tortillas
1 cup mozzarella or Monterey jack cheese, shredded
Heat oven to 350 deg. Cook and shred chicken. Combine
chicken and one can enchilada sauce. Spray or lightly grease baking dish. Fill tortillas with chicken mixture and roll tightly. Place side by side in baking dish. Pour remaining sauce and second can of enchilada sauce over tortillas. Cover with cheese. Cook 30 minutes or until cheese is melted and turning slightly brown. Garnish with guacamole, picante sauce and/or sour cream, if desired.
