1 jar red enchilada sauce (I like Rosarita only!)
9 Corn tortillas
2 cups chopped shredded cooked chicken
2 cups mexican blend shredded cheese
1. preheat oven to 350.
2. spread 1/4 cup of enchilada sauce on bottom of round 9 inch pan.
3. in a shallow dish, pour remaining sauce. Dip 3 tortillas into sauce and place in bakin dish, overlapping as needed. Top with 1/2 the chicken and 1/2 cup of cheese. Top with 3 more dipped tortillas, then the remaining chicken and 1/2 cup of cheese. Dip the 3 remaining tortillas into sauce, and place on top. Spread with remaining enchilada sauce.
4. Bake for 25 minutes, then top with remaining cheese. Bake for 5 minutes or until cheese melts.
5. Cut into wedges and serve.
*Variation: Use flour tortillas cut into strips and a 13x9 casserole pan for bigger portions
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