Preheat oven to 350 degrees. Lightly spray 9x13 glass dish with cooking spray.

Spread about 4 tablespoons of red enchilada sauce to the bottom of the inside length of one half of the baking dish. Now add about 4 tablespoons of green enchilada sauce to the other half of the baking dish. Set aside.

Here’s the secret for the BEST enchilada filling…let your mixer (stand mixer or hand mixer) really do all the work to make the softest perfectly combined filling. Start by adding the cooked shredded chicken to the bowl of the mixer. With the whisk attachment (if using a stand mixer), run the mixer to shred the chicken to a fine shred.

Add in the taco seasoning, 2/3 of the shredded cheese, and enough salsa to help add moisture to the filling mixture.

In an assembly line method: fill 8 flour tortillas evenly with the filling, roll and place seam-side down into the pan.

Pour remaining red enchilada sauce over the top of half of the enchiladas (on the red sauce side). Pour the remaining green enchilada sauce over the green sauce side. To allow the sauce to get between each enchilada, run a butter knife in between each enchilada. This also helps the enchiladas from sticking together.

Sprinkle it all with the rest of the shredded cheese. Cover with foil and bake for 30minutes or until hot and the cheese is melted.

Serve with your favorite toppings. Enjoy!