Preheat oven to 350 degrees.
In a medium bowl mix together canned chicken, 5 oz enchilada sauce, and taco seasoning. Pour 5 oz enchilada sauce into a 9 x 13 baking dish to cover bottom.
On a clean work surface or cutting board place one flour tortilla. Place 2 TBS of chicken mixture into center of tortilla. Sprinkle 1 TBS shredded cheese over chicken mixture on tortilla. Roll one end of tortilla over filling and tuck under and finish rolling.
Place enchilada seam side down on top of enchilada sauce in baking dish. Complete rest of tortillas to fill baking dish.
Pour 10 oz enchilada sauce over the filled tortillas to cover. Sprinkle with remaining cheese.
Bake in preheated oven for 20-25 minutes until cheese is melted and lightly golden brown.
Top with green onions, cilantro, sour cream, and/or other favorite enchilada toppings. Enjoy.
I always have canned chicken on hand and even leftover chicken and can’t wait to make these. Just saw your site when I got the Mac & Cheese Sliders and it’s the perfect choice for my upcoming company. I make a lot of different sliders and these sound great. How can I sign up to receive new postings from your blog. Thank yoi
Actually, you can subscribe to my YouTube channel or follow me on Facebook, or Rumble to see my videos and my blog is where I put my recipes.