Chicken Enchiladas Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 C Rotisserie Chicken Pulled 2 C Pepper Jack Cheese, grated 1 tsp Coriander 1 tsp Cumin 2 tsp Chili Powder 2 Medium Cans Red Enchilada Sauce 1 Medium Can Sliced Black Olives 1 Bunch Green Onions 12 Tortillas 1/2 tsp Truffle & Salt
			Pull chicken from bone and place in a bowl. Mix in coriander, chili powder, salt to taste. Grate Cheese. In a small pan heat 1/2 C of Enchilada Sauce in pan over med-low heat. Microwave some of the tortillas for 30 sec. then place each tortilla in pan and turn once to slightly soften tortilla, just enough to wrap it around chichen without cracking or splitting. Place cooked tortilla on plate, fill with a pinch of chicken filling, top with cheese, green onions in the center of tortilla and roll. Set filled tortilla seam side down sheet pan with a small amount of Enchilada sauce spread on the bottom. Continue filling each tortilla until pan is full. Laddle remaining sauce on the enchiladas and bake covered in a 350 degree oven for about 15 minutes. Remove cover and sprinkle remaining cheese and green onions. Continue to bake uncovered until cheese is melted, about 10 mins.