Chicken Enchillada
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- 2 cup (16 oz) Enchillada sauce
- 2 cup cooked shredded chicken
- 2 cup mexican cheese
- 4 oz green chile
- 1/4 cup cilantro, chopped
- 12 corn (or flour) tortilla
- Toppings (sour cream, chives, tomato, lettuce) as desired

Instructions:
1) Preheat to 350, grease 13x9x2 baking dish
2) Spread 3/4 cup sauce on pan bottom
3) Combine chx, 3/4 cup sauce, 1 cup cheese,chiles + cilantro in bowl
4) Spoon into tortilla, roll up + put seam side down in dish
5) Top w/remaining sauch + cheese 
OPTIONAL: Stop here, put in fridge to cook later (add 5 min to cook time if you do)
6) Bake 15-20 min until cheese melted
7) Top with topping (sour cream, chives, tomato, lettuce as desired)