Three simple ingredients rolled together and baked in a saucy red enchilada sauce and topped with loads of cheese definitely make this a weeknight favorite!
Preheat oven to 375 °F (191 °C) and light grease a 9x13-inch oven-safe baking pan or casserole dish.
Add about ½ cup of enchilada sauce to the bottom of the casserole dish and evenly spread around and set aside.
If you have a gas stove, toast your flour tortillas by placing them, one by one, onto the open gas flame and flipping them after 10-15 seconds. This gives great flavor but a totally optional step.
If you aren't toasting your tortillas, place on a plate covered with a wet paper towel and microwave for 15-20 seconds to warm up the tortillas so they are more pliable to work with.
Use about 1 tablespoon of enchilada sauce to spread around the inside of the tortilla then add about ⅛ cup of shredded chicken and cheese. Carefully roll up the tortilla tightly and tuck ingredients in as you go.
Place tortilla seam side down onto prepared baking dish and repeat until all tortillas have been used.
Pour the remaining enchilada sauce on top of the rolled enchiladas then sprinkle with additional or remaining cheese.
Bake, covered, for 25 minutes. Uncover for the last 10 minutes of baking.