1 (10 oz.) can cream of chicken soup (Campbell's)
1 (4 oz.) can diced green chiles (Ortega)
1 (28 oz.) can green chile enchilada sauce, divided
2 (12 oz. ea.) cans premium chunk chicken breast, drained (Swanson)
2 1/2 cups shredded Colby cheese, divided
12 flour tortillas

Mix soup, chiles, drained chicken, 2 cups cheese, and 1 cup enchilada sauce in large bowl. Using a tablespoon spoon mixture equally into 12 flour tortillas folding in ends placed into a 13x9-inch greased pan. Pour remaining enchilada sauce over enchiladas.

Bake for 30 minutes in 425°F, remove. Sprinkle remaining 1/2 cup cheese on top of enchiladas and bake another 5 minutes or until cheese melts.

Serve with Easy Spanish Rice (see below) or your favorite salad.

Note: May substitute canned chicken with 3 cups cubed cooked chicken.

EASY SPANISH RICE:

Using "Minute Rice" substitute canned (not bottled) salsa for water. Presto - Spanish rice!

Submitted by: Donna Jenkins Croft