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Chicken Enchiladas

6 servings

• 2 (10-ounce) cans enchilada sauce
• 1 (8-ounce) can tomato sauce
• 3 cups shredded cooked chicken
• 1 (2-cup) package shredded Mexican cheese blend or Monterrey Jack (divided use)
• 1/2 cup minced cilantro
• 2 tablespoons minced pickled jalapeños (from a jar)
• 12 (6-inch) corn tortillas
• Nonstick cooking spray

Preheat oven to 375 degrees. Combine 1 can enchilada sauce and tomato sauce in a saucepan over medium heat until steaming. Stir in chicken and cook a few minutes. Remove from heat. Stir in 1 cup cheese, cilantro and jalapeños.

Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened. Place 1/2 cup chicken down center of a tortilla. Roll and place seam down in an 11-by-9-inch baking dish. Continue with remaining chicken and tortillas. Spray tops of enchiladas with cooking spray.

Spread remaining can of enchilada sauce over tops of tortillas. Spread remaining cheese over the top. Cover tightly with foil and bake for 25 minutes

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