Easy chicken enchiladas

Pan fry or boil chicken breasts until done and shred

Mix chicken with 1 can of green sauce, both cans of tomatoes and Chiles and spices and 1 bag of cheese and mix throughly

Place 2-3 tablespoons of chicken mixture in tortillas and roll up placing seam side down in a 13x9 baking pan that you poured half the can of the remaining green sauce in so they dont stick to the pan.

Pour remaining half of green sauce over the top of the enchiladas and top with the other bag of cheese. Cover and bake at 375 for 30-40 minutes until heated all the way through and cheese on top is melted. Top with sliced jalepenos if you desire and top with sour cream as well. These are simple, easy and can be held in the fridge for usually up to 5 days.