Mix together 3/4 cup enchilada sauce, and 1/2 cup or shredded cheese. Warm corn tortillas and then cover with enchilada sauce. Spray 13×9 pan. Then fill each tortilla with chicken mixture. Roll up and place seam side down. Cover with remaining enchilada sauce and cheese. Cook for 15 mintutes or until cheese is melted.
Ingredients:
ADD TO LIST
- Corn Tortillas
- 1 large can of chicken
- 2 cans of enchilada sauce
- 1 cup of shredded cheese
