Cheesy Chicken Enchiladas

I've been craving a different flavor palate lately and these super cheesy chicken enchiladas hit the spot. They are also surprisingly easy to make. If you are a vegetarian, or kosher, just omit the chicken and you still have a delish cheese enchilada! This would be a great way to use up chicken leftovers if you have any. I was just using up some chicken breast we had in the freezer but it could easily be a great way to use up leftovers from a rotisserie chicken. Here's the best part, besides being insanely delicious, they are only $1.75 a serving (Less if you cut out the chicken)!!! Serve with some rice and beans and enjoy!

1. Prepare chicken. For me, I put the frozen chicken in the Instapot with some fajita seasoning and salt and pepper and 13 minutes later it was done :) Basically the end result is- you want cooked shredded chicken with some seasoning in a bowl. That's why this is the perfect place for leftover chicken!

2. Preheat oven for 350.

3. Mix about 1/4 cup of enchilada sauce into the shredded chicken.

4. Get out a 9x13 casserole dish. Take each tortilla and fill with chicken and cheese. Roll up so the seam is on the bottom of the dish. Repeat until all chicken is used, (I was able to fit 8 filled tortillas in the dish).

5. Pour enchilada sauce over the rolled tortillas. Be generous. I kept the leftover sauce to use when reheating leftovers which was clutch.

6. Top with all the cheese. Seriously, go nuts! Make sure its completely covered with cheese.

7. Bake in oven for 20 minutes or until cheese is fully melted. Ta-da! Chicken Enchiladas!

Let me know how these turn out for you! You could also fill with fajita veggies like peppers and onions or any other shredded meat.