Chicken Enchiladas

This is a good quick weeknight supper. I only make half the recipe (listed below), so feel free to double it for more people.

1.5 cups cooked, shredded chicken

6 tortillas

1 can chopped green chiles (little can)

1 can Enchilada sauce (10 oz can)

6 oz shredded sharp cheddar cheese

Combine chicken, chiles, 2 oz of the enchilada sauce, and 4 oz of the cheese in a medium bowl. Microwave tortillas between damp paper towels for 10-15 seonds to make more pliable. Spray baking dish with PAM. Put about 1/3 cup mixture in each tortilla and roll closed. Put overlapping side down in pan. Spray the top of the enchiladas very lightly with PAM and then pour remainder of the sauce over. Sprinkle remaining cheese over the middle. Cover with foil. Bake at 400 degrees for 20-25 minutes. Remove foil and bake additional 5 minutes until cheese is slightly browned and bubbly. Enjoy with a dollup of sour cream on top!