Easy Chicken Enchiladas

Easy chicken enchiladas make a great quick dinner. The word "enchilada" means "in chili." The traditional Mexican enchilada is simple street vendor fare: a tortilla dipped in sauce and fried, then filled with meat and other fillings. Enchiladas in Tex-Mex cooking are generally a more elaborate, casserole-style dish.

To make easy chicken enchiladas, you will need:

• three cups shredded cooked chicken breast
• three cups shredded sharp cheddar cheese
• one 4-ounce can chopped green chiles, drained
• twelve 6-inch corn tortillas
• two cups enchilada sauce
• chopped green onions
• sour cream

1. Combine the chicken, two cups cheddar cheese, green chiles and 1/2 cup enchilada sauce in a medium bowl.
2. Fill each corn tortilla with the chicken and cheese mixture. Roll them up and place them, seam down, in a greased 13-by-9-inch baking pan.
3. Pour the rest of the enchilada sauce over the tortillas. Top with the remaining cup of cheddar cheese and cover with foil.
4. Bake at 400 degrees for 20 to 25 minutes. Remove the foil and bake another five minutes, until the cheese browns. Serve with chopped green onions and sour cream.

Tips:

• If you have time, you can make your own enchilada sauce. Simply combine 1 1/2 cups tomato sauce, 1/2 cup water. two tablespoons chili powder, two minced garlic cloves, two teaspoons cumin, two teaspoons sugar, and salt and pepper to taste.
• If you're short on time, skip filling each tortilla with the chicken and cheese mixture; instead, layer the tortillas, chicken, sauce and cheese like you would a lasagna, and bake until hot and bubbly.