24 corn tortillas
about 2 cups shredded chicken (I used both breast of a rotisserie chicken)
4 cups (1 big bag) Shredded Mexican Blend cheese
2 small cans enchilada sauce (your spice preference)
Directions:
Preheat oven to 350.
Spray a 9x13in pan with non-stick cooking spray.
In a bowl, combine shredded chicken, 1 - 1.5 cup of shredded cheese, 1 can sauce.
Take 2 tortillas, layered with cheese a little, maybe about a tablespoon, in the middle (like a quesadilla!) then take a heaping tablespoon (or 2 ;) ) of the chicken mix, roll and place seam side down in pan. Repeat until you have 12 enchiladas. Pour remaining can of sauce over enchiladas and top with the remaining cheese. Bake for 15-20 minutes or until cheese is melted and bubbly! Then enjoy! I served mine with black beans and rice and white hominy.
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