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Zippy enchilada sauce and diced green chiles give these chicken enchiladas their kick. A great way to use up those turkey leftovers, too!

Ortega Quick and Easy Chicken Enchiladas

2 cups cooked, shredded boneless, skinless chicken breast meat
2 (10-ounce) cans ORTEGA® Enchilada Sauce, divided
1 cup Mexican blend or Monterey Jack cheese, divided use
1 (4-ounce) can ORTEGA® Diced Green Chiles, drained
8 (6-inch) corn tortillas, warmed

1. Preheat oven to 350°F. Grease 11x7-inch baking dish.
2. 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.
3. Bake for 15 to 20 minutes or until heated through and cheese is melted.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.

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