Red Sauce Chicken Enchiladas

4 Chicken breasts, cooked (or one whole rotissere chicken)
1 Large jar red enchilada sauce (mexican brand if preferred)
1 TBS olive oil
1-2 cups of Pace mild salsa
1 cup cheddar cheese
1 TBS parsley
1/2 tsp oregano
1/2 tsp pepper
1 can diced green chiles
1 TBS garlic, minced
1 tsp Cumin
16 corn tortillas

Extra Cheddar Cheese to cover top of enchiladas


1. Combine cooked chicken, olive oil, garlic, parsely, oregano, pepper, green chiles, cumin, and salsa in a pan and saute until warm.

2. Add 1 cup of cheddar cheese. Mix up. Spread a little enchilada sauce on the bottom of your enchilada pan.

3. Warm corn tortillas in microvwave so bendable without breaking. Stuff with chicken mix. Place in pan. Cover with Enchilada sauce and extra cheese.

Bake at 350 for 15 mintues or until cheese melts.


Serve with sour cream, lettuce, etc.