Ingredients
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4 green onions
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1 rotisserie chicken
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1 (19 oz) can red enchilada sauce
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1 1/2 cups shredded Mexican-blend cheese, divided
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8 (6-inch) flour tortillas
Steps
1
Preheat oven to 375°F. Thinly slice the green onions.
2
Remove the chicken from bones and shred. Toss with half the enchilada sauce, 1 cup cheese, and half of green onions.
3
Divide chicken mixture among the tortillas and roll up. Arrange seam-sides down in greased 9x13-inch baking dish.
4
Top with remaining enchilada sauce and cheese. Cover with foil and bake 20 min., until cheese is bubbling.
5
Sprinkle reserved green onions on top.
