You can’t eat just one of these enchiladas – they are good, good, good!

Ingredients:

• 1 original flavor (store bought) rotisserie chicken
• 8oz heavy whipping cream
• 16oz shredded Mexican cheese
• 16oz taco sauce 
• 12 flour tortillas (fresh is best)

1. Preheat oven to 350 degrees. 
2. Remove the skin from the chicken, then remove all meat from the chicken and shred the meat. 
3. Place the shredded chicken in a large bowl. Pour the taco sauce and half of the cheese into the bowl. Mix until the chicken, cheese, and taco sauce are well combined. 
4. After the chicken mix is prepared, grab a 9×13 dish and the tortillas. Take one tortilla and place some of the chicken mixture down the middle of the tortilla (filling about 1/3 of the tortilla) and roll the tortilla like a burrito to close in the chicken mixture. Place the tortilla, seam down, in the dish. Repeat until the dish is full, the tortillas can be placed close together. I usually fit 10-12 enchiladas in a 9×13 dish. Any extra filled tortillas can be refrigerated or frozen. 
5. Pour cream over the top of the tortillas as evenly as possible. 
6. Cover the top of the tortillas and cream with the remaining cheese. 
7. Bake in the oven at 350 degrees for 20-25 minutes, until cheese is slightly golden brown.