Learn how to make the easiest and BEST chicken enchiladas! Thanks to my enchilada sauce made with just a few ingredients in the blender and my Mexican chicken cooked in slow cooker, this recipe is super easy! Also, learn my trick to preventing the corn tortillas from breaking.
Spread 3 tablespoons of this enchilada sauce on the bottom of 9" by 13" baking dish.
Place tortillas on a large plate and cover with damp paper towel. Microwave for 12 seconds. If not warm, microwave for 10 more seconds.
Using ¼ cup of chicken (from this recipe) and a tablespoon of cheese, fill each tortilla, fold and place seam down in the dish. Repeat with all tortillas.
Pour remaining enchilada sauce over the tortillas, spread gently with a spoon.
Top tortillas with remaining cheese.
Bake for 15 to 20 minutes.
Serve 2 tortillas per person, topped with pico de gallo or chopped tomatoes and red onion.