I found this recipe in a cookbook my future mother-in-law gave me for Christmas and thought I would give it a try. It was super easy, fast and yummy!
2 cups shredded cooked chicken breasts (I threw 2 frozen breasts into the crock pot with a can of salsa verde diluted with one cup of water and some various spices on low for 6 hours and it worked like a charm)
1 10 oz. can of red enchilada sauce
1 1/2 cups shredded Cheddar or Mexican blend cheese
6 6" corn tortillas
Shredded lettuce (optional)
Chopped tomato (optional)
Sour cream (optional)
Preheat oven to 400 degrees. Tightly wrap the corn tortillas in foil and cook in the oven for around 8 minutes, until they are warm.
In the meantime, place shredded chicken in a bowl and mix in half of the can of enchilada sauce and half of the amount of cheese.
Place about a 1/3 of the mixture in the tortillas and roll up. Place them seam side down in a 2 quart baking dish. Cover with the remaining enchilada sauce and cheese.
Bake for 15 minutes. If you choose, top with shredded lettuce, tomato and sour cream. Enjoy!