Instructions

Preheat oven to 375

In a 9x13 pan, pour and spread around a couple tablespoons of sauce and a little oil to prevent sticking

In a bowl, combine shredded chicken, a few glugs of sauce, shredded cheese (reserving some for top), chopped cilantro, and pinch or two of salt. ** If you are making this for kids, or anyone SUPER sensitive to spice- you can always cut 50/50 or find your own ratio- plain tomato sauce and Red Sauce**

Here’s where it gets messy- and it’s completely optional-

Saucing the tortillas- It is typical to “fry” your tortillas before filling them, I like to coat in oil and sauce for more flavor. Put a small saute pan on low heat, pour a couple Tablespoons oil in pan and add a Tablespoon or two of Red Sauce. Give it a stir to make sure all is combined. Have your tortillas ready and a plate for them to land on, tongs are good here as well. When oil/sauce mixture is warm- add tortillas, one at a time, saucing-coating both sides, it does not have to be ALL the way dredged. We want them hit with more flavor and warmed up to make more pliable. Stack on plate and get ready to roll!

Fill your tortillas with chicken cheese mixture and roll. I like to make two rows of six. Pour more sauce on top in a pretty thick line down the center of each row. Bake for 30 minutes, remove from oven and sprinkle cheese over the sauce and bake for another 10 minutes to melt cheese. Top with cilantro and serve with slaw, sour cream, and Orange, Green, or more Red Sauce!

You can also cover with plastic wrap and foil to freeze. To cook from freezer increase coking time by 15-20.