Preheat oven to 375 degrees Fahrenheit and light grease a 9x13-inch oven-safe baking pan or casserole dish.
Add about 1/2 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 a tiny spoonful of enchilada sauce to spread around the inside of the tortilla then add about 2 tablespoons 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, uncovered, for 25 minutes.
Serve and enjoy!!
Homemade Chicken Enchiladas
Amount Per Serving (2 Enchiladas)
Calories 488Calories from Fat 198
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.