Super, Super Easy Enchilladas

Amazingly easy. This is the type of recipe that gets people in the kitchen and saves a busy person from ordering in chinese for the 6th night in a row. It's not authentic what so ever, but you can add in homemade salsa (which I do) and even roast your own chicken for it. Plus it works great with chicken, beans, veggies, or beef. It's also a great way to get those in your family with bland tastebuds to try something new. Serve it up with a salad and there ya go!

Easy Enchiladas

Ingred:

1 jar of Salsa

8-10 Tortillas

1 bag (2cups) of Mon. Jack Mixed Cheese

Half a Rotisseri chicken-- about 2-3 cups--Shredded. (i do by hand but you can use forks too.)1 roma tomato diced

Set oven to 350.

In an oven safe pan (I used my chili/soup pot as it's oven safe), pour some salsa in to just coat the bottom. Take each tortilla and fill with chicken and cheese and roll up and place seam side down in the pan on top of the salsa. Once all are in, cover with rest of salsa and cheese. Cook for 30 minutes or until cheese is bubbley.

Cilantro would be great to top it with and a little sour cream never hurt anyone. Salad or some spanish rice on the side would be great. Also carmelizing some onions to go inside the enchiladas with peppers would be wonderful as well, but this was simple and easy to start getting you all in the kitchen!