Ever since Maria shared her enchilada sauce recipe with me, I make it often. I don’t always “roll” the tortillas but often just layer the tortillas like lasagna noodles with the chicken, sauce, onion and cheese. That particular “like lasagna”  method will save you alot of time. And if you purchase the cheese already shredded and use leftover roasted chicken, it is a dinner you can heat up and have on the table in minutes. With the sauce recipe I listed here, I made 16 enchiladas rolled in two small dishes. I poached two chicken breasts and used all of the meat (about 2 cups). And about 1 15 ounce bag of shredded cheese.

• Corn tortillas
• Shredded Jack Cheese or Queso Ranchera Cheese
• 1 Onion, chopped fine OR 3 Green Onions chopped 
• Cooked shredded chicken
• Easy Enchilada Sauce

Cooked shredded chicken (store bought rotisserie chicken or leftover roasted chicken works well in this recipe. Otherwise, just poach some chicken pieces in salted water until done and pull the meat off the bones discarding the skin and grizzle or just poach skinless, boneless breasts and slice or shred ).

Corn tortillas are usually gluten-free.

Using a tong, add some vegetable oil  to a pan. Heat each tortilla on each side in the oil and put aside on a plate.

Place some of the enchilada sauce on the bottom of the casserole dish.

Layer Chicken, Cheese and Onions, then roll.

Dunk the tortilla in the sauce, fill with a little cheese, onion and chicken (I make mine with no chicken actually as I prefer plain cheese). Roll and place seam side down.

Roll the remaining tortillas up. Top with more sauce being sure to save some of the sauce for topping before serving.

Red Enchiladas, ready to heat and eat!

Sprinkle more cheese on top. Heat until the cheese melts in a 350 degree Fahrenheit oven.