Ingredients:
- 1 rotisserie chicken, shredded
- 1 pack small tortillas
- 2 cans (or 1 bottle) of enchilada sauce
- 4 oz cream cheese, softened
- 1 8 oz bag of shredded cheese, divided into two equal portions
- 1 small onion diced finely (optional)
- Toppings of your choice: sour cream, salsa, guacamole, lettuce
Instructions:
- Put your shredded chicken in a mixing bowl with onion, ⅓ of the enchilada sauce, and half of the shredded cheese. Mix well.
- Pour just enough enchilada sauce into the bottom of your baking dish to leave a thin layer.
- Spread approximately 1 tsp of cream cheese onto a tortilla.
- Fill to desired amount with chicken mixture.
- Roll tortilla.
- Place in baking dish with the seam down so it does not unroll.
- Repeat with tortillas until chicken mixture is gone.
- Arrange as needed to fill the baking dish.
- Cover with remaining enchilada sauce and top with remaining shredded cheese.
- Bake at 350 for 30-45 minutes, or until cheese is melted.