My favorite...Easy Chicken Enchiladas

Ingredients:

Leftover rotisserie chicken (1 breast, 1 leg or thigh)

Canned salsa (I like Pace medium)

Corn tortillas

Prepared enchillada sauce (1 large can)

2 cups shredded Mexican cheese (Asadero, or Anejo enchilado)

Directions:

• Preheat oven to 350 degrees.
• Spray a 9 x 13 baking pan with non-stick cooking spray.
• Coat the bottom to the baking pan with enchilada sauce.
• In a saucepan warm the salsa over medium heat. Shred the chicken and add it to the salsa.
• Spoon about a tablespoon of the salsa and chicken mixture onto the tortillas and top each one with about a tablespoon of cheese.
• Roll the tortillas tightly and lay them in a single layer in the baking pan.
• Continue rolling tortillas until all the chicken mixture is used or pan is full
• Top rolled tortillas with remaining enchilada sauce and cheese (extra chicken too, if you have some
• Bake until bubbling hot
• Cut into squares and serve with sour cream