|Shredded mild cheddar cheese||6 Ounce (1 1/2 Cups)|
|Cooked chicken pieces||2 Cup (32 tbs), torn into shreds|
|Canned diced green chiles||7 Ounce, drained (1 Large Can)|
|Enchilada sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|7 inch corn tortillas||8 (7 Inch Size)|
|Sour cream||1⁄2 Cup (8 tbs)|
Set 1/2 cup cheese aside.
Mix together remaining cheese, chicken, and chilies.
Pour sauce into an 8- or 9-inch pan.
Coat 1 tortilla with sauce, then set in a 9-by 13-inch pan.
Spoon 1/8 of the chicken mixture down center of tortilla.
Roll to enclose filling; place, seam side down, in pan.
Repeat to fill remaining tortillas.
Pour remaining sauce evenly over enchiladas; sprinkle with remaining cheese.
Bake enchiladas, tightly covered, in a 350° oven until hot in center (cut to test), about 15 minutes.
Uncover; spoon sour cream on top.