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Easy Chicken Enchiladas

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Ingredients
  

  • 2 - 8 count tortillas packages flour or corn
  • 1 - 10 oz can enchilada sauce
  • 1 -20 oz can enchilada sauce
  • 1 15 oz jar of salsa
  • 2 - 7 oz cans of diced green chilies
  • 2 - 8 oz bags of shredded cheese 4 cups total, Mexican or cheddar
  • 1 whole cooked rotisserie chicken

Instructions
 

  • Preheat oven to 350 degrees
  • Shred chicken into a large bowl.
  • Add chilies, salsa and 1 1/2 bags or 3 cups of cheese
  • Mix well
  • Prepare 2 9x13 baking pans by coating them with the small can of sauce and pouring any remaining sauce into the chicken mixture.
  • Spoon chicken mixture into the middle of the tortilla, roll sides and place seam side down in pan.
  • Once both pans are filled pour the large can of enchilada sauce over top making sure to coat all areas of the tortillas.
  • Top with remaining shredded cheese.
  • Loosely cover with foil and bake for 30 mins.
  • Remove foil and bake for an additional 10 mins.
  • Serve with chopped tomatoes, sour cream, shredded lettuce, and any other ingredients you like such as guacamole, jalapenos, pico de gallo and chopped black olives.
  • Once cool cover one of the pans and freeze for up to 2 weeks.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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