1 whole rotisserie chicken, shredded
4 green onions (just the tops)
1 (10 oz.) can cream of chicken soup
1 tsp. chili powder
1 tsp. cumin
1/2 cup cilantro
1/2 tsp. red pepper flakes
1 (10 oz.) can enchilada sauce (HOT)
2 (10 oz. ea.) cans enchilada sauce (MILD)
1 package flour tortillas
1 (8 oz.) bag Mexican blend cheese, for sprinkling

Preheat oven to 400°F. Pull all meat off your rotisserie chicken and place in a bowl. Chop green onions and cilantro.

To the chicken, add chopped green onions, cream of chicken soup, chili powder, cumin, cilantro, and pepper flakes. Mix it all together.

Pour can of hot enchilada sauce to cover bottom of the baking pan. Fill tortillas with mixture. Cut off any excess tortilla.

Arrange tortillas in pan. Add mild enchilada sauce to cover tortillas. Sprinkle Mexican cheese on top.

Bake at 400°F for 20 minutes.

Submitted by: Danyell