|Cooked shredded chicken breast||3 Cup (48 tbs)|
|Shredded reduced fat monterey jack cheese||5 Ounce (1 1/4 Cups)|
|Snipped chives||1 Cup (16 tbs)|
|Minced garlic||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Enchilada sauce||29 Ounce (1 Can)|
|Corn tortillas||12 , warmed|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
Preheat the oven to 350°.
In a large bowl, combine the chicken, 3/4 cup of the Monterey Jack cheese, 1/2 cup of the chives, the garlic, cumin and pepper.
Set the chicken mixture aside.
Spread 1/2 cup of the enchilada sauce in a 13" X 9" X 2" baking pan.
Transfer the remaining sauce to a large skillet.
Heat the sauce until warm.
To soften each tortilla, completely submerge it in the sauce.
Shake off the excess sauce and transfer the tortilla to a plate.
Spoon about 1/4 cup of the chicken filling down the center and roll up to enclose.
Place, seam side down, in the prepared baking pan.
Repeat softening and filling the remaining tortillas.
Pour the remaining sauce over the filled tortillas.
Top with the remaining 1/2 cup of Monterey Jack cheese, the cheddar cheese, the remaining 1/2 cup of chives
Cover with foil and bake about 30 minutes or until bubbly.