12 tortillas
3 c. cooked chicken, chopped or shredded
1 can (7 oz) diced green chilies, drained (I use salsa)
1 tbsp. dried cilantro
1/4 tsp ground cumin
1/4 tsp allspice
1 c. jack cheese, grated
2 c. enchilada sauce
2 c. lettuce, shredded
Combine chicken, chilies, cilantro, cumin, allspice and half of the cheese. Toss gently. Distribute equally among the tortillas. Roll the tortillas and place seam side down in a large baking dish. Pour 1 cup of the enchilada sauce over them and bake in a 400* oven for 10 min. Remove from oven, sprinkle with remaining cheese, and bake 5 min. more. Top with shredded lettuce and serve with the remaining sauce for those that want more.
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