1 can (28 oz) enchilada sauce
3 cups cooked, shredded chicken
2 cups Mexican blend or Monterey Jack cheese, grated
1 can (4 oz) diced green chilies, drained
1/4 cup cilantro, chopped
12 corn tortillas, warmed
Preheat oven to 350 degrees. Grease a 13 X 9 x 2 glass baking dish. Spread 1/2 cup of enchilada sauce on the bottom of the baking dish. Combine chicken, 3/4 cup enchilada sauce, 1 cup cheese, diced chilies, and cilantro in a bowl. Spoon chicken mixture evenly down the center of each tortilla, roll up. Place seam side down in baking dish. Top with remaining sauce and cheese. Bake 15 to 20 minutes or until heated through and cheese is melted. Top with sour cream and chives, if desired. Serves 6.