Easy Chicken Enchiladas

1 1/2 c. cooked shredded chicken

2 c. enchilada sauce, divided

8 small flour tortillas

2 1/2 c. shredded Mexican or taco cheese, divided

salt and pepper to taste

diced onions, optiona;

chopped cilantro, optional

sour cream, optional

salsa, optional

diced jalapeno peppers, optional

Preheat oven to 350. Spray glass dish and cover just the bottom with sauce. In a large bowl, combine shredded chicken, 1/4 c. enchilada sauce, and salt and pepper. Mix together. Season with more salt & pepper if needed. Microwave tortillas on plate for 1 minute, flipping halfway until warm and pliable. Assemble enchiladas by filling each one with shredded chicken & cheese. Roll tightly and place seam side down in dish. Pour remaining sauce over top. Top with remaining cheese. Bake for 20 minutes until cheese is melty and bubbly. Serve immediately with optional toppings. YUM!

1st pic: shredded chicken and sauce in bowl. 2nd pic: sauce in bottom of dish with enchiladas added. 3rd pic: ready to go in the oven. 4th pic: out of the oven. 5th pic: ready to eat!