Chicken Enchiladas (W/Pic)

I was in the mood for some chicken enchiladas but didn't really have a recipe, so I threw this together without one. It turned out REALLY good.

3 boneless skinless chicken breast, boiled and shredded
1 can Old El Paso Green Chilies, Chopped
2 Green Onion Stalks, Chopped
1 Package (2 cups) 2% Shredded Mexican Style Four Cheese
2 Cans Old El Paso Enchilada Sauce
1 Container Daisy Brand Light Sour Cream
1 Green Zucchini, diced (I wanted to be sure to add a veggie lol)
18 Mission Corn Torillas - Extra Thin

In a large bowl combine chicken, chilies, onion, 1 cup cheese, 1/2 can enchilada sauce, sour cream & zucchini. Mix well.

Pour the other half of the can of enchilada sauce on the bottom of your dish.

Warm the tortillas, stuff them with the chicken mixture and roll them. Place them in your cooking dish. Repeat until all 18 tortillas are stuffed/rolled/placed in dish.

Top the tortillas with the other can of enchilada sauce and remaining cheese.

Bake in the oven for a good 30 minutes or until the cheese is melted.

Each Enchilada comes out to be appx 117 calories.

I served mine with some Mexican Rice.