What You'll Need
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 small onion, chopped (about 1/4 cup)
1 can (about 4 ounces) chopped green chiles, drained (optional)
1 1/4 cups enchilada sauce
8 corn tortillas (6-inch), warmed
1/4 cup sour cream
1/4 cup shredded lettuce
1/4 cup diced tomato
Heat the oven to 350°F. Stir the chicken, 1 cup cheese, onion and chiles, if desired, in a medium bowl.
Spread half the enchilada sauce in the bottom of a 3-quart shallow baking dish.
Spread about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into the baking dish. Pour the remaining enchilada sauce over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
Bake for 25 minutes or until the filling is hot and bubbling. Top with sour cream, lettuce and tomato.