INGREDIENTS
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2 cups (12 ounces) diced or shredded cooked chicken (such as rotisserie chicken meat)
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1 1/2 cups enchilada sauce
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1 cup reduced-fat shredded Mexican-blend cheese
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8 (6-inch) corn tortillas
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Optional garnish: sour cream, sliced green onion, sliced olives, diced avocado or guacamole