Homemade Chicken Enchiladas

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 1 cup Enchilada sauce using hunt's tomatoes, homemade

• Bread & Baked Goods

  • 10 Flour tortillas

• Dairy

  • 1 1/2 cups Colby jack cheese

Found on tablefortwoblog.com

Description

Directions

• Preheat oven to 375 degrees Fahrenheit and light grease a 9x13-inch oven-safe baking pan or casserole dish.
• Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish and evenly spread around and set aside.
• If you have a gas stove, toast your flour tortillas by placing them, one by one, onto the open gas flame and flipping them after 10-15 seconds. This gives great flavor but a totally optional step.
• If you arent toasting your tortillas, place on a plate covered with a wet paper towel and microwave for 15-20 seconds to warm up the tortillas so they are more pliable to work with.
• Use a tiny spoonful of enchilada sauce to spread around the inside of the tortilla then add about 2 tablespoons of shredded chicken and cheese. Carefully roll up the tortilla tightly and tuck ingredients in as you go.
• Place tortilla seam side down onto prepared baking dish and repeat until all tortillas have been used.
• Pour the remaining enchilada sauce on top of the rolled enchiladas then sprinkle with additional or remaining cheese.
• Bake, uncovered, for 25 minutes.
• Serve and enjoy!!