Step 1

Heat the oven to 350F.

Step 2

In a medium bowl, mix the chicken with 1 cup enchilada sauce and ¼ cup cheese. Note: If using Slow Cooker Enchilada Chicken, just stir together with the cheese, no additional sauce required.

Step 3

Spread a few tablespoons of enchilada sauce to the bottom of a casserole dish.

Step 4

Add a few tablespoons of the chicken mixture to a warmed tortilla. Roll and place in the prepared casserole dish. Repeat with the remaining tortillas and chicken mixture.

Step 5

Pour over the remaining enchilada sauce, spreading into an even layer. Sprinkle over the remaining ½ cup cheese.

Step 6

Cover with foil and bake for 25-30 minutes, or until the sauce begins to bubble along the sides. Uncover and bake for an additional 5 minutes, or until the cheese is bubbling and golden.

Step 7

Serve with toppings of your choice.