Easy Chicken Enchiladas

Ingredients

• 1 1/2 cups cooked shredded chicken

• 2 cups enchilada sauce, 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

Instructions

1. 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.

2. 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.

3. 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.

4. Serve immediately and garnish with desired toppings.