3-4 cups chicken, cooked and shredded
4 cups cheese
1 28 oz. can green enchilada sauce
1 19 oz. can green enchilada sauce
12-15 corn tortillas
2 4.5 oz. cans chopped green chilis
Cilantro
Lime wedges
Mix chicken, cheese and green chilis. Heat up enchilada sauce to a boil. Remove from heat. Dip each tortilla in enchilda sauce for a few minutes. Put 1/3 cup chicken mixture in center of tortilla. Using a baggie with the corner cut off, squirt sour cream in a line next to chicken. Roll up and line in baking dish. Bake at 350 for 30 minutes. Top with cilantro and lime wedges.
