• 1 1/2 cups Cooked Shredded Chicken
  • 2 cups  enchilada  divided
  • 8 corn or flour tortillas 
  • 2 1/2 cups shredded Mexican-blend cheese, divided
  • salt and pepper, to taste
  • optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
  • Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
  • If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
  • Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
  • Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
  • Serve immediately and garnish with desired toppings.

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