I use to use a different recipe for chicken enchiladas, however, one day one of the girls I work with mentioned this is how she makes hers. I quickly wrote it down and have been making them this way ever since. They are super easy. I usually serve them with spanish rice, corn and tortilla chips.

Easy Chicken Enchiladas

Cooked Shredded Chicken (about 2 to 4 cups)

--I either purchase a rotisserie chicken and shred it into pieces or cook boneless, skinless, chicken breasts (about 3 or 4) in the crock pot on high for about 3 to 4 hours until they are cooked and tender. I’ll do this the night before and then they are ready to go the next day. You can also boil chicken).

1 Large Can Green Enchilada Sauce

--LaVictoria is the best brand if you can find it

Jack Cheese – Grated

--I use Monterey Jack cheese. You can purchase it already grated or grate it yourself. The brick of cheese that you grate yourself seems to melt better.

1 Can diced green chilies

Flour Tortillas

Spray a 9x13 baking dish lightly with cooking spray.

Mix the enchilada sauce and the green chilies together.

Cut the tortillas so they will lay flat in the pan.

Layer the tortillas, chicken, sauce and cheese and then do another layer with tortillas, chicken, sauce and cheese. Then do a layer on top of just the tortillas with the remaining sauce and cheese on top.

Bake at 350 for about 30 to 40 minutes or until hot and bubbly.

Serve with Spanish rice and mixed vegetables.