I used flour tortillas, because its what the hubby likes. I think its traditionally made with corn tortillas. Nevertheless, its still yummy and hubby really likes it. I served this with my Mexican rice. This is another great make-ahead meal for the busy working mom that I am.
28 oz can of your favorite enchilada sauce
2 cups cooked, shredded chicken
1 cup shredded cheese (I used a mexican blend of cheese), more for garnish
6-8 flour tortillas (soft taco size)
sour cream for topping
1) Preheat oven to 375 deg. F. Combine 1/3 of the enchilada sauce with the chicken and cheese. Set aside.
2) Pour another 1/3 of the enchilada sauce in a deep dish. Soak each tortilla in the sauce. Take a prepared tortilla and scoop 2-3 heaping tablespoons of the chicken mixture onto the lower side of the tortilla. Roll the tortilla and place in a baking dish, seam side down. Continue with the remaining tortilla and chicken mixture.
3) Pour the remaining enchilada sauce over the enchiladas. Cover the dish with foil and bake for 30 minutes. Serve with sour cream and more shredded cheese on top.