| | Directions | | Spoon 2T enchilada sauce on both sides of tortilla. Spoon 2 to 3 T of chicken and 2 to 3 T cheese down the center of each tortilla. Roll up tortillas and place seams down in a lightly greased 13x9 inch baking dish. Sprinkle with cheese on top and pour any leftover enchilada sauce on top of enchiladas. Cover with aluminum foil and cook for 30 min at 350° |
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| Ingredients | | - |  | 1 package flour tortilla (10) |
| - | | 2 cans each) enchilada sauce red mild, I like "Las Palmas" (10 ounce Cans) |
| - | | 2 packages each) 4 cheese Mexican or Monterrey shredded (8 ounce pkgs) |
| - | | 1 pound Chicken breast or chicken thighs (whatever you prefer) cooked and chopped. |
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