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Central Market Cheesy Chicken Enchilada Verde's

3 C. prepared pico de gallo
1-2 C. diced cooked chicken
3 C. shredded Asadero Cheese (2/3 of package)
1 can (10 oz.) green chili enchilada sauce
1 package (12 count) corn tortillas

Preheat oven to 350F. Spray a 9 x 13 inch baking pan with non-stick cooking spray.

Combine pico de gallo, chicken and cheese in a large bowl. Add half of the green chili enchilada sauce and stir. Heat tortillas until soft, then spread 1/3 cup chicken mixture down the center of each tortilla and roll tightly, one at a time. Place in prepared baking dish in a single layer, seam side down. Combine remaining chicken mixture with other half of enchilada sauce; pour over enchiladas in pan.

Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden. Serve immediately.

    
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