• 2 (10/12.5 oz) cans Chunk Chicken in Water, drained
• 3 cups shredded monterey jack cheese or Mexican style cheese, divided
• 1/2 cup sour cream
• 1 (4.5 oz./127g) can chopped green chilies, drained
• 1/3 cup chopped, fresh cilantro (optional)
• 8 (8”/20cm) flour tortillas
• Non stick cooking spray

Preheat oven to 350° F. Stir first five ingredients, including 2 cups of cheese. Spoon into tortillas and roll up. Arrange in a 9” x 13”, lightly greased, pan. Spray enchiladas with cooking spray. Top with 1 cup cheese. Bake 35 to 40 minutes.

Tip: Serve with enchilada sauce and sour cream.

Topping Suggestions: diced tomatoes, chopped avocado, chopped green onions, sliced black olives, chopped cilantro.