- 2 (12.5-ounce) cans chunk chicken breast, drained
- 1 (19-ounce) can mild red enchilada sauce, divided
- 8 ounces shredded cheddar cheese, divided
- 8 (8-inch) flour tortillas
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Preheat oven to 350 oF. Spray 13×9 baking dish with nonstick spray and coat bottom with ¼ cup enchilada sauce.
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In a medium mixing bowl, combine chicken, ¼ cup enchilada sauce and 1 cup shredded cheddar cheese. Stir to combine and break up chicken pieces.
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Divide filling evenly among tortillas, roll each one up, and line them in the prepared pan.
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Pour remaining sauce over enchiladas and top with remaining shredded cheddar.
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Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes.
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Serve with your choice of toppings – lettuce, sour cream, jalapeños, tomatoes, salsa, etc.
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Weeknight dinners can sometimes be a hassle, but having a few quick and easy recipes on hand can make them so much less stressful! These Pepperoni Pizza Sliders, Baked Cheesy Spinach Tortellini and Chicken Caprese Melt are all simple recipes that can be made in under an hour!