- 12 mini flour tortilla boats
- 2 cups shredded cooked chicken
- 15 oz enchilada sauce
- 1 1/2 cups shredded cheese (cheddar or monteray jack)
- toppings: sour cream, lettuce, guacamole, etc.
Preheat a sauce pan to medium heat and preheat oven to 375 degrees.
Add enchilada sauce to the pan and heat until heated through, about 5 minutes.
Add chicken to the sauce and reduce heat to low and let simmer for 10 minutes.
Pour two heaping tablespoons of chicken into each flour tortilla and then top with a heaping tablespoon of cheese.
Place tortillas on a rimmed baking sheet and bake for 10 minutes, or until edges get golden brown and cheese is melted.
Serve immediately with desired toppings.