Chicken Enchiladas

I found this recipe a year or more ago and have made it several times. It's pretty easy and the family always likes it. It's from Eat at Home and it's another that doesn't have specific measurements. For the four of us, I use two chicken breasts, a whole can of chilies, and it makes 7-8 enchiladas. You can check out her blog for detailed pictures.

Last night for Cinco de Mayo I served the enchiladas with Mexican black beans and rice. The enchilada isn't pretty in the picture but it sure tasted good!

Chicken Enchiladas
serves 5-6

cooked chicken, shredded or chopped
enchilada sauce, either homemade or store bought
shredded cheddar cheese
small can of diced green chilies
tortillas

Mix the chicken, chilies, and cheese together. Spray a casserole dish (I use a 9x13 dish) with non-stick spray. Spread a layer of enchilada sauce over the bottom of the dish. Put some of the chicken mixture onto a tortilla, roll up, and put into the baking dish. Repeat until you've used up all the chicken (if you have more chicken than you need, you can freeze the extra chicken or if you have too many enchiladas, you can start a second pan). Spread more enchilada sauce over the top and cover with more cheese. Bake at 350* for about an hour.