Enchiladas
Ingredients
1 ½ cups cooked shredded chicken
2 cups enchilada red sauce
810 corn tortillas
2 ½ cups shredded cheese
Directions
Preheat the oven to 350F
In a large bowl combine the shredded chicken and ¼ cup of the enchilada sauce. Mix till the chicken is fully coated.
Prepare your baking dish by coating in a thin layer of oil. Then spread a light layer of enchilada sauce on the bottom
Warm your tortilla’s to make them soft. Make sure to use damp clothes or moisture in warming them. If you are using fresh made then this step won’t be necessary.
Fill a tortilla shell with shredded chicken and cheese, roll tight, and place seam side down in the baking dish.
Continue until all the tortillas are filled. Depending on the size of your tortillas will depend on the number needed to use all the filling. (use 1 cup of the shredded cheese, if you want you can combine this with the chicken for a quick and easy filling)
Pour remaining sauce evenly over the enchilada’s, spreading it out so every enchilada is covered
Top with remaining 1 ½cups cheese
Bake for 20 min until the cheese is melted and bubbly
Remove from the oven and allow it to set for a couple minutes.


NOTES: Flour tortillas can be used instead of corn tortillas
You can add anything you would like to the filling. Some great additions are onions, black beans, jalapeno’s, corn and many more.
Once the cheese is on top you can also add some chilis, tomatoes green onions or anything else you would like.
Throw a scoop of sour cream, or guacamole on the finished product.