1 1/2 c. (6 oz.) shredded mild Cheddar
2 c. cooked chicken chunks, shredded
1 lg. can (7 oz.) diced green chilies, drained
8 corn tortillas
1/2 c. sour cream

ENCHILADA SAUCE:

3 cans (8 oz.) tomato sauce
1 1/2 tbsp. Mexican seasoning mix

Set 1/2 cup cheese aside. Mix together remaining cheese, chicken and chilies. Pour sauce into 8 or 9 inch pan. Spoon 1/8 of chicken mixture down center of tortilla. Roll to enclose filling. Place seam side down in pan. Repeat to fill remaining tortillas.

Enchilada Sauce: In a 2-3 quart pan combine 3 cans (8 ounce) tomato sauce and 1 1/2 tablespoons Mexican seasoning mix. Bring to a boil, cover and simmer 20 minutes, taste; add more seasoning mix if you like. Use or cover and chill up to 1 week. Makes 1 3/4 cups.