Easy Make-Ahead Enchiladas Ingredients: * 12 flour tortillas * 1 rotisserie chicken, skin removed and finely diced * 2–3 tbsp taco seasoning * 1 can Rotel tomatoes, drained * 1 cup shredded cheese (Mexican blend or cheddar) * Siete red enchilada sauce * Siete green enchilada sauce * White queso dip * Pico de Gallo, optional for serving * Fresh cilantro, optional for serving Instructions: 1. Preheat the oven to 350°F if you plan to bake immediately. 2. In a large bowl, combine the diced chicken, drained Rotel tomatoes, shredded cheese, and taco seasoning. Toss until well mixed. 3. Assemble the enchiladas: Lay a tortilla flat and spoon 2–3 generous spoonfuls of the chicken mixture down the center. Roll tightly and place seam-side down in a baking dish. Repeat until all the filling is used. * If making ahead, cover tightly and refrigerate until ready to bake. 4. When ready to bake, pour the green enchilada sauce over one side of the dish and the red sauce over the other. Drizzle white queso dip over all the enchiladas to your liking. 5. Bake uncovered for 30 minutes, until heated through and slightly golden around the edges. 6. Serve warm, topped with fresh cilantro and Pico de Gallo. LTKSeasonal LTKStyleTip LTKHome