Sunday, May 6, 2007

Chicken Enchiladas

1 rotisserie chicken, torn apart (can substitute 2 lbs. of chicken in any form)
2 cans red enchilada sauce
4 c. shredded cheese
8-12 flour tortillas (depends on size)

Combine chicken, 2 c. of cheese, and 1 1/2 cans sauce in a mixing bowl. Fill tortillas, wrap up, and place in a greased 9x13 baking dish. Pour rest of sauce over tortillas, and sprinkle remaining cheese over the top. Bake at 350 for 20-25 minutes or until cheese is bubbly. Can garnish with sour cream, black olives, green onions, or whatever other toppings you'd like.

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