Chicken Enchiladas

(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

grated cheese

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.

Optional:

Use low-fat tortillas

2% milk cheese