2 (10oz) cans chicken (next to tuna fish at the grocery)
1 (10oz) can Ro-Tell
1 10oz Green enchilada sauce
6-8 Flour tortillas
4 cups shredded Monterey Jack cheese

Preheat oven to 350°F.

Drain chicken and heat in skillet over medium heat, stirring until chicken starts to shred. Reduce heat to low, add Ro-Tell (do not drain) and continue stirring until chicken is completely shredded.

Coat the bottom of a shallow baking dish (8 X 8) with the enchilada sauce (1/3 of the can or so). Spoon some of the chicken mixture onto a tortilla, add cheese, and roll up. Place seam side down in the pan; repeat until the pan is full.

Pour the remaining sauce over the enchiladas and cover with cheese.

Bake for 20 minutes or until cheese just starts to brown. (dish should be bubbling)

Allow to cool slightly, plate and garnish as desired.

Serves 2+ double recipe for the whole family.

Submitted by: Jon Dega