TIP: Shredded roast chicken meat can be purchased from the deli counter at major supermarkets. We used Gran Luchito Tomatillo Enchilada Sauce with Coriander & Jalapeno but it can be replaced with any type of enchilada sauce!
Ingredients
Method
Combine chicken, 1 cup of cheese, spice mix, and half of the sauce in a large bowl.
Spoon ½ cup of the chicken mixture onto each tortilla. Roll to enclose filling. Arrange tortillas, seam-side down and side-by-side in an oiled 24cm x 30cm (8-cup capacity) rectangular ovenproof dish. Pour over remaining sauce. Scatter over remaining cheese.
Cook in a moderate oven (180°C) for about 30 minutes, or until golden andthe cheese is melted.
Serve enchiladas with avocado, halved mini tomatoes, sour cream, and lime wedges (optional).
