These enchiladas are a great way to use up leftover rotisserie chicken. Simply shred the chicken and mix it with some shredded cheese and diced tomatoes. Roll the mixture in tortillas and place them in a baking dish. Cover the enchiladas with enchilada sauce and more shredded cheese. Bake the enchiladas in the oven for about 20 minutes until the cheese is melted and bubbly. These enchiladas are delicious, easy, and perfect for a weeknight dinner.
