This recipe is my go-to-comfort food.  I made it easy enough to put together on a busy weeknight because I took a few short cuts (canned enchilada sauce and leftover rotisserie chicken).  I also have a tip about how to prepare your tortilla shells.  Enjoy!

Ingredients:

2 cups of shredded rotisserie chicken

2 28 oz cans of enchilada sauce

1 can of refried beans

2 cups of shredded cheese (plus some left over for topping)

1 8 oz package of softened cream cheese

1 package of soft flour tortillas

Directions:

Preheat oven to 375 degrees.

In a large saucepan, heat one can of the enchilada sauce.  Add shredded chicken and bring to a simmer.

Add both cheeses and a stir until combined.  Remove from heat and let sit.

Meanwhile, grab your tortilla shells.  Over a low fire on a gas stove, lightly char each side of the tortillas.  (Careful not to burn.). Once all tortillas have been successfully charred, place them in a stack under a wet paper towel to rest.  (This is important so that the tortillas do not dry out an remain flexible for wrapping.

Open the second can of enchilada sauce and pour about 1 cup of sauce into the bottom of a casserole dish.  Reserve remaining for topping.

To begin assembly, grab a tortilla and spread it with two spoonfuls of canned refried beans.  Add cooled chicken and cheese mixture.  Roll the stuffed tortilla up and place it seam-side down in the casserole dish.  Repeat until your casserole dish is full.

Pour remaining enchilada sauce on top.  Sprinkle with more shredded cheese.  Cover with foil.  Bake for 30 minutes.