Due to time constraints, I used a rotisserie chicken from Costco and Old El Paso Enchilada Sauce. All other ingredients were included to stay true to the flavor of the recipe. I shredded the meat from the chicken and placed it in a mixing bowl. I then added 1 cup of salsa, 1 cup of queso, 1/2 cup of sour cream and the seasonings to the chicken. Mixed well. Divided the chicken mixture onto 10 tortillas and sprinkled each with monterey jack/colby shredded cheese. Rolled into enchiladas and poured a 19 oz. can of enchilada sauce over the top and finished with more shredded cheese. Baked at 350 for 20-25 minutes.
These enchiladas were a big hit with my colleagues at school and I had many requests for the recipe. Thanks for sharing, MamaRebe! ***Made for Spring PAC 2012***