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Place corn tortillas on a plate and cover with a wet paper towel. Heat tortillas in microwave for 30 seconds allow them to soften.
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In a skillet add ¼ cup enchilada sauce and shredded chicken. Heat on low for 3-5 minutes until mixture is warm but not hot.
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Pour about ¼ cup of enchilada sauce onto bottom of baking dish.
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Take each tortilla and add some of the chicken mixture. Next add some shredded cheese. Roll tortillas tightly placing them seam side down in your baking dish.
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Pour remaining enchilada sauce over tortillas. Then sprinkle remaining shredded cheese on top.
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Bake at 350° degrees for 20 minutes or until cheese has melted.