Ingredients

The following ingredients have 4 Servings
  • 1 Rotisserie chicken (meat removed and shredded (discard the bones and skin))
  • 1 cup salsa
  • kosher salt
  • fresh cracked pepper
  • cooking spray
  • 20 yellow corn tortillas (see Notes)
  • 2 cups shredded cheese (jack, pepper jack, Mexican blend - whatever you have.)
  • 2 cups Enchilada Sauce

Instruction

  • To assemble: take a corn tortilla and dip it in Enchilada sauce. Add ~1/4 cup chicken filling and roll up. Place in 13x9 baking dish. Repeat until the filling is used up (I end up using 2 bake dishes). Top the enchiladas with the remaining sauce and all of cheese.
  • Bake at 350 until heated through and bubbly (~30 min).