4 cups diced, cooked chicken
2 (8-ounce) cups shredded Mexican cheese blend, divided
1 small red onion, chopped
1 (15-ounce) can enchilada sauce, divided
8 (10-inch) flour tortillas
- Preheat the oven to 400°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
- In a medium-sized bowl, combine the chicken, 1 cup cheese, the onion, and 3/4 cup enchilada sauce; mix well. Divide the mixture evenly among the centers of the tortillas.
- Tightly roll up the tortillas and place seam side down in the baking dish. Top with the remaining enchilada sauce and sprinkle with the remaining 1 cup cheese. Bake for 15 to 18 minutes, or until the cheese is melted and the enchiladas are heated through. Serve immediately.
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