Easy Chicken Enchiladas
Slow cooker salsa chicken does double-duty when you make extra to roll up in these Easy Chicken Enchiladas.
- About 1 1/2 cups enchilada sauce from a bottle or homemade
- 8 corn tortillas
- About 2 cups Slow Cooker Salsa Chicken & Black Beans
- 1 cup shredded cheddar cheese
- Sour cream guacamole, etc., for serving
Preheat your oven to 400°F and coat a glass baking dish with oil or nonstick cooking spray.
In a small pan, slightly warm the enchilada sauce.
One at a time, lightly dip both sides of a corn tortilla in the sauce, lay on a flat surface, place about 1/4 cup of the chicken mixture down the middle, roll up and place seam side down in the baking dish.
Repeat with the remaining tortillas and chicken.
Pour any remaining sauce over the top of the enchiladas.
Top with the cheese and bake for 20-25 minutes, or until heated through and cheese is slightly browned.
Serve with sour cream, guacamole or any other fixings, as desired.