Easy Chicken Enchiladas (red sauce)

I haven't tried this one but it makes less and sounds yummy. Let me know if you try it before we do ☺

1 (4 oz.) can diced green chilies
2 c. shredded, cooked chicken
1 can corn, drained
1 1/2 c. shredded Monterey Jack cheese, divided
2 c. salsa, divided
10 (7-8 inch) flour tortillas
1 (10 1/2 oz) can cream of chicken soup

Preheat oven to 375ºF. Set aside 1/2 of the green chilies. Stir together chicken, corn, 1 cup chesse, other 1/2 green chiles and 1 1/2 cups salsa. Place 1/3 cup chicken mixutre on each tortilla and roll up. Place tortillas, seam side down, in shallow 2 quart baking dish. Stir together soup with reamining 1/2 cup salsa. Spoon mixture evenly over filled tortillas. Top with reamining 1/2 cup cheese and reserved green chilies. Bake 20 minutes or until cheese is melted and sauce is bubbling.