Prep Time 10 Mins
Cook Time 15 Mins
2 cups shredded chicken (canned is fine)
10 large flour tortillas
1 block of velveeta cheese, cubed
2 cups of shredded cheese, I use Mexican blend
1 can Red Enchilada Sauce
1 can Green Chile Sauce
Preheat oven to 350.
Layer each tortilla with chicken, 4-5 cubes of velveeta, 2 tbsps of green chile sauce and 2 tbsps of red enchilada sauce. Roll up and lay in glass baking dish. Continue until all tortillas are filled. Tortillas should be lined snugly in pan. Brush remaining red enchilada sauce over the top of each tortilla, making sure all enchiladas are covered with sauce. Top with shredded cheese.
Bake at 350 for 15 minutes or until cheese is melted.
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