Instructions

1. Coat both a 9″ x 13“ and an 8″x8″ baking dish with ~ 1/3 cup enchilada sauce. Spread sauce around and set aside.
2. Warm tortillas slightly. Spread ~1 Tbsp. of sauce onto each tortilla. (This is easiest if you put the first one on a plate, coat it in sauce, put the next tortilla on top, coat that one in sauce, etc. Repeat with each tortilla, stacking as you go).
3. Scoop a heaping 1/3 cup of shredded chicken in the middle of each tortilla. Roll and place seam side down in an even layer in the coated baking dishes. (Start with the tortilla on top of the stack, fill, roll, and place in a baking dish. Continue with next tortilla and so on).
4. Once all have been rolled and placed, pour remaining enchilada sauce on top of the tortillas, covering as much of the tortillas as possible.
5. Cover pans with tin foil and bake at 350° for 20 minutes. Remove from oven and remove tin foil to serve.