Easy layers of chicken, cheese, enchilada sauce, and zingy green chiles make up this weeknight warrior of a Mexican casserole. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.
Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.