I’m a huge fan of re purposing leftovers into a completely different meal. My kids and husband aren’t huge fans of leftovers, so when I can camouflage them, it’s a good thing.
These chicken enchiladas are cheesy and yummy, and extremely easy to put together. You can use either flour or corn tortillas, but corn seems to have a better taste with the chicken and cheese. Corn tortillas also seem to hold up better. They don’t get gummy when they bake in the enchilada sauce.