Quick and Easy Enchiladas
Rotisserie chicken, from the deli, shredded or diced
Shredded Mexican blend cheese
|1 large can|
Green enchilada sauce
Taco size flour/corn tortillas
Pull chicken meat off bone and chop into pieces. Mix chicken and onion.
Spread 1/4 cup of sauce on bottom of baking dish. Spoon chicken and onion mixtures into tortillas and sprinkle with cheese.
Roll tortillas and place next to each other in baking dish. Cover with remaining sauce and cheese.
Bake for 15-20 minutes at 375° Fahrenheit and top with sour cream if desired.