When we make our enchiladas we use one of the breasts from a Costco rotisserie chicken which I shred up. John chars a tortilla and hands it off to me. Cradling the tortilla in my hand, I fill it with the chicken, some chppped onion, cheese, and green enchilada sauce. After rolling it up I put it in a 9×9 glass dish that has a thin layer of enchilada sauce in the bottom. I snug the enchiladas close to each other. I can fit 9 in a pan. I usually make 2 dishes so we will have plenty of leftovers. Over top of the enchiladas I pour the rest of the sauce, onions, and cheese. I bake them in a 350F oven for 45 minutes until they are hot and bubbly, around 45 minutes.

Since the enchiladas do not take a pretty picture I added some chopped kale on top. Cilantro would be a better choice but I did not have any. They were really tasty and the three of us ate 10 enchiladas so there are still 8 left for lunches.