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         Title: Joanna Gaines' Chicken Enchiladas   
    Categories: Poultry, Chilies, Cheese, Herbs, Dairy   
         Yield: 5 servings   
       
        20 oz (2 cans) mild green   
              - enchilada sauce   
    10 1/2 oz Can cream of chicken soup   
         8 oz Sour cream   
         4 c  Shredded store-bought   
              - rotisserie chicken   
         4 oz Can diced green chilies   
        14 oz Bag grated mozzarella   
              - cheese   
        10    (10") soft flour tortillas   
         1    Vine-ripened tomato; in 1/4"   
              - dice   
       1/2 c  Chopped fresh cilantro   
         1    Lime, cut into wedges   
       
     Place one of your oven racks in the top third of your   
     oven and heat to 350ºF/175ºC. Spray a 13" X 9" X 3"   
     baking dish with vegetable oil.   
        
     In a large bowl, whisk together the enchilada sauce,   
     chicken soup and sour cream. Scoop 1/2 cup of sauce into   
     the baking dish.   
        
     In another bowl, combine the shredded chicken and the   
     can of green chiles. Mix well and set aside.   
        
     Set aside 2 cups of shredded mozzarella for topping the   
     dish. Put the rest in a bowl.   
        
     To assemble the enchiladas, sprinkle some mozzarella on   
     a tortilla, then add some shredded chicken and chiles.   
     Tightly roll up the tortilla and place it seam-side down   
     in the prepared pan. Continue with the remaining   
     tortillas, placing them in the dish as they’re finished.   
     Press them up against one another tightly so they fit in   
     a single layer.   
        
     Pour the remaining sauce over the filled tortillas.   
        
     Bake the enchiladas uncovered for 20 minutes. Remove   
     from the oven and top with the remaining mozzarella.   
     Bake for another 15 minutes or so, until the cheese is   
     melted.   
        
     Sprinkle the enchiladas with chopped cilantro. Serve   
     with the tomatoes and lime wedges as a garnish and   
     Spanish rice and refried beans as sides.   
        
     Joanna Gaines   
        
     Makes: 10 enchiladas   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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