Ingredients

• 1 ½ cups cooked, shredded chicken (recommend using a rotisserie chicken)
• 2 cups enchilada sauce
• 8 flour tortillas
• 2 ½ cups shredded Mexican cheese
• Salt and pepper
• Optional toppings: diced onions, cilantro, lettuce, tomato, rice, beans, corn

Directions

1. Preheat oven to 350°
2. In a large bowl, combine the chicken, ¼ cup of the enchilada sauce, salt, and pepper (and any additional toppings)
3. Assemble enchiladas by filling each tortilla with the chicken mixture and cheese and rolling tightly
4. Once the baking dish is full, pour the remaining enchilada sauce over the tortillas and top with 1 cup of shredded cheese
5. Bake for 20 minutes