Chicken Enchiladas

Ingredients:

2 Chicken breasts

1 packet taco seasoning (I only used half the packet)

4 oz. can chopped green chilies (I only used about half the can)

6 medium sized flour tortillas

3 Tbsp. chopped cilantro

10 oz. can Enchilada Sauce

About 1 cup shredded cheese

1/2 cup chopped green onions

1/2 cup diced tomatoes

Directions:

Bake the chicken breasts at 350 degrees for about 25-30 minutes until cooked through. While chicken is cooking chop up cilantro and stir into enchilada sauce. Shred the chicken and place in skillet on med. high heat. Add taco seasoning and water. Add chopped green chilies. Heat for about 3-5 minutes. Remove chicken from heat. Place shredded chicken in tortilla and roll up. Place in oven safe dish seam side down. Pour 3/4 of the sauce over enchiladas, top with shredded cheese. Bake at 350 degrees for about 5 minutes until cheese is mostly melted. Take the leftover sauce and pour the rest over enchiladas. Place back in oven for about another 10 min. Once done baking top enchiladas with green onions and diced tomatoes.