5 Ingredient Chicken Enchiladas

• Meat

  • 4 cups Chicken, cooked

• Produce

  • 1 Red bell pepper

• Bread & Baked Goods

  • 8 Packaged flour tortillas

• Dairy

  • 1 6-ounce bag Mexican-blend cheese

• Prepared

  • 1 (19-20 oz can enchilada sauce

Found on sixsistersstuff.com

Description

Ingredients

• 1 (19-20 oz) can enchilada sauce
• 8 packaged flour tortillas
• 4 cups cooked chicken, shredded (I just bought a rotisserie chicken and shredded it)
• 1 red bell pepper, thinly sliced
• 1 6-ounce bag shredded Mexican blend cheese

Directions

• Preheat the oven to 400 degrees F.
• Pour 1/4 of the enchilada sauce in the bottom of of a 9x13 pan.
• Divide the chicken and the red bell peppers evenly between the 8 tortillas (about 1/2 cup of chicken per tortilla). Add 1-2 tablespoons of cheese to each tortilla, pour about 1 tablespoon of enchilada sauce in each tortilla, then roll up and place in the pan (making sure that the seam of each tortilla is face-down in the pan so that they dont come unrolled).
• Pour the remaining enchilada sauce on top of the rolled tortillas and top with the remaining cheese.
• Bake for 15-20 minutes or until the cheese starts to bubble. Let sit for a couple of minutes before serving.