• Preheat oven to 350 degrees.
• Place the 2 cups of cooked chicken and all the seasonings into a medium sized bowl.
• Stir to combined and taste test. Add more seasonings as needed.

To Warm Tortillas in Skillet (Suggested)

• In a large skillet, over medium high heat add about 1 tablespoon oil to warm.
• Add 1 corn tortilla to the skillet for about 5 seconds.
• Then flip the tortilla over for another 5-7 seconds, or until air pockets start to dance under the tortilla.
• You don't want them crisp, just warm enough to bend.
• Place warmed tortilla on a plate with a few paper towels on it to soak up any excess oil.
• Repeat this process until all tortillas are warmed, adding more oil as needed to the skillet.

To Warm Tortillas in Microwave (Faster Option, but may have soggy shells.)

• Place all the tortillas into a kitchen towel/ tea towel and wrap the towel around the tortillas so they don't fall out.
• Place the bundle of tortillas into the microwave.
• Microwave for 1- 1 1/2 minutes depending on the strength of your microwave.
• Check to make sure the tortillas can bend without snapping.
• If still firm, microwave for another 30 seconds and check again.

Assemble the Enchiladas

• Place 1/2 cup of Gluten Free enchilada sauce on the bottom of the 9 x 13 baking dish.
• On a cutting board, take one GF tortilla and place 1/4 cup shredded cheese a little off centered of the center of the tortilla. (This will make rolling it closed easier.)
• Add 1/4 cup of the seasoned chicken on top of the cheese.
• Carefully roll/ close the shell and place it seam side down in the baking dish.
• Repeat with all 8 tortilla shells.
• Once the baking dish is full of filled enchiladas, top with the rest of the GF red enchilada sauce.
• Sprinkle the remaining 1/2 cup shredded cheese on top of the sauce.
• Cover with tin foil if desired. (It keeps the topped cheese soft.)
• Bake for 20 - 25 minutes or until cheese is melted and bubbly.
• Serve with the toppings of your choice, and enjoy!