Chicken Enchiladas

Ingredients:

1 rotisserie chicken

1 package of corn tortillas

2 cups of Mexican mix cheese

1 12-ounce jar of enchilada sauce

 

Directions:

1. Preheat the oven to 350 degrees.
2. Remove and discard the chicken skin.
3. Tear the chicken into bite-sized strips. Set aside.
4. Lay one corn tortilla on a cutting board and spread 1/4 cup of chicken into the tortilla.
5. Spread 1/8 cup of cheese mix over the chicken. Roll the tortilla into a cigar shape, and place the rolled tortilla in a casserole dish.
6. Repeat for remaining tortillas.
7. Pour enchilada sauce on top of tortillas, spread the remaining cheese over the dish, and cover with aluminum foil.
8. Bake until cheese melts, about 25 minutes.

Don’t worry about the edges of the enchiladas coming undone. They’ll cook together in the oven, sealing the chicken inside.