Directions

• Step 1 Short-cut (I use pre-cooked shredded chicken) or store bought rotisserie chicken and shred to use for recipe) If making from scratch, check out my 10 min instant pot shredded chicken recipe HERE.
• Step 2 1. Preheat oven to 350 degree F.
• Step 3 2. In a large cast iron pan, over medium heat, sauté the chicken with enchilada sauce or sauce of choice. (I use Siete Foods). Feel free to throw in ingredients of choice like cooked beans, green chiles, etc) Cook for about 5 minutes.
• Step 4 3. Once nice and warm, turn off heat and set side.
• Step 5 4. Line a clean cast-iron pan or a deep baking sheet with a thin layer of enchilada sauce.
• Step 6 5. Using small Site foods tortilla wraps, place about 1/3 cup of chicken mixture down the middle of each tortilla, roll up and place seam side down over sauce.
• Step 7 6. Line your cast-iron or baking sheet with rolled/filler tortillas.
• Step 8 7. Top with some more enchilada sauce and some shredded cheese (if using)
• Step 9 8. Cover and bake for 25-30 minutes.