Ingredients

• 1.5 tablespoons canola oil
• 6 corns tortillas
• 1 can enchilada sauce
• 1 cup shredded rotisserie chicken
• 2 teaspoons enchilada seasoning
• 1 cup Monterey Jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place a wire rack on a baking sheet.
2. 2 Heat oil in a heavy skillet. Quickly fry tortillas in the hot oil, about 5 seconds per side. Remove tortillas to the wire rack to drain. Dab excess oil with a paper towel.
3. 3 Pour a thin layer of enchilada sauce into the bottom of a casserole dish.
4. 4 Place shredded chicken in a bowl, sprinkle enchilada seasoning over chicken; toss to combine. Place 3 tablespoons chicken along center of each enchilada. Sprinkle with 1 1/2 tablespoons cheese. Roll up to form enchiladas. Place enchiladas seam side down in the casserole dish. Top with remaining enchilada sauce and sprinkle evenly with cheese. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 25 minutes. Turn on the oven's broiler, remove foil from enchiladas, and broil until cheese is melted and golden, about 5 minutes.

Nutrition per serving