Rotisserie Chicken Enchiladas

Ingredients:

Directions:

1. Preheat the oven to 400 degrees F. Add ¼ cup enchilada sauce to a small baking dish, approximately 8 x 6 size, and spread to coat the bottom. Set aside.
2. Heat the oil in a skillet over medium-high heat. Add the onion, green pepper, garlic, tomato, and ½ Tsp salt. Stir to combine and cook until most of the liquid from the tomatoes is absorbed and the veggies are soft and tender.
3. Add the chicken, ¼ cup enchilada sauce, and ½ Tsp Salt. Stir to combine and cook until warmed through. Remove from the heat.
4. Lay the tortillas on the counter and add about 2 Tbsp of enchilada sauce down the center of each. Evenly divide the filling between each tortilla.
5. Roll each tortilla to secure the filling and place seam side down in the prepared baking dish.
6. Pour the remaining enchilada sauce over the tortillas then sprinkle with cheese. Bake for 15-20 minutes or until the sauce is bubbling and the cheese starts to brown.
7. Garnish with fresh Pico de Gallo and serve warm. Enjoy!