Enchiladas Verdes

4  ounces		chicken
1		Corn Tortilla
1/4  cup		Pace Mexican Creations Verde Cooking Sauce with Tomatillos & Jalapenos
1/2  cup		Rotel Tomatoes and Green Chilies
1/4  cup		Sargento Four Cheese Mexican Cheese - Shredded, Reduced Fat

Tip: For nutritional information on all the ingredients in Enchiladas Verdes just click on each ingredient name. Then adjust the serving size for any Enchiladas Verdes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place skinless, boneless, white chicken meat (breast or tenders) in saucepan with a can of rotel tomatoes and 1/4 c. water. Simmer on medium low until chicken is white throughout.
Remove chicken from pan and dice or shred. Keep tomatoes and water in pan. Place corn tortillas, one at a time, and dip in pan to moisten (this prevents them from breaking too badly when you roll them). Roll about 2 oz. shredded chicken and a tablespoon of tomatoes in each corn tortillas. Lay them closely together in a long casserole dish until it is full. Pour tomatillo sauce over the center of the enchiladas (long ways) and sprinkle with shredded cheese. Place in the oven at 275 degrees for about 10 minutes (to allow cheese to melt).
option:Top with a dallop of fat free sour cream and/or sliced jalapenos.