1 lb. cooked and cubed chicken / or 1 can canned chicken
1 large can red enchilada sauce (I always go with the mild for the kids)
1 small can diced green chilis
shredded cheddar cheese
8 medium tortillas
Combine chicken, and green chilis in medium bowl. (I only use about half of a can of green chilis, but you know what spice you can handle.) Add enchilada sauce just until it is a good consistency. You don't want your filling to be too runny, but not too chunky. (I usually use 1/4- 1/2 of the can.) Ladle about 2 spoon-fuls of the enchilada sauce in a 9X13 greased pan and spread evenly. To assemble the enchiladas fill your tortilla with about 1/2 cup filling and sprinkle with cheese. Roll up tightly and place in pan. Fill the remaining tortillas. When enchiladas are assembled cover with remaining sauce. I like to get sauce between each enchilada. I love them really saucy! Sprinkle the top with cheese to your liking. Cover with foil and cook at 375 degrees for about 20 minutes or until cooked through and sauce is bubbling around the edges. Serve garnished with sour cream and lettuce. I love eating my freezer corn with this meal. It makes for a great combo! Enjoy, and thanks Mom!