Easy Chicken Enchiladas

These Chicken Enchilada are so easy!  They use our Crockpot Mexican Chicken and a couple other ingredients for some deliciousness that people will think you slaved over all day long!  Little do they know that the chicken was effortless and you only had to assemble and bake for a short period of time!  This recipe is a great weeknight meal.  The extra enchiladas freeze well baked or unbaked.

Ingredients:

- 1 lb Crockpot Mexican Chicken, warm or room temp (see recipe on our blog)

- 10-12  6" flour or corn tortillas (I prefer flour)

- 1.5 c Enchilada Sauce warm or room temp (see recipe on our blog or use store bought)

- 1-1.5 c shredded cheese, depending on how cheesy you prefer  (cheddar, mexican blend, monterey or any similar blend will work)   
- For garnish: chopped cilantro, queso fresco and sour cream

Directions:

1.  Preheat oven to 350° F.  In a 9x13 pan, spread 1/2 c of enchilada sauce evenly on the bottom of the pan.

2.  Using room temperature tortillas, place ~1/4 c of the chicken mixture onto the lower 1/3 of each tortilla.  Roll each tortilla tightly and place into the 9x13 pan.  

3.  Spread the remaining enchilada sauce over the enchiladas and spread evenly.  Top with cheese.

4.  Bake for 25-30 minutes until sauce is bubbling slightly and cheese becomes golden brown.  Let sit for 5-10 minutes prior to serving.  Garnish with cilantro, queso fresco and sour cream if desired.