(from Madeline Retzlaff)
1 pound chicken breast, sliced or cubed
1 jar Pace enchilada sauce, Medium
2-4 TBS prepared cheese sauce or 'salsa con queso'
8 flour tortillas
Brown chicken. Add 1/2 jar enchilada sauce and salsa con queso. Simmer 5 minutes.
Spray baking pan with cooking spray.
Fill tortillas and line in baking pan, seam side down.
Pour remaining enchilada sauce on top evenly.
Top with cheese.
Bake at 375* for 20 minutes.
Serve with Sweet Corn Cake - mix made my El Torito.
Use low-fat tortillas
2% milk cheese