3 chicken breasts, cooked and chopped
1 bag shredded mexican cheese
1 package cream cheese
1 large can red enchilada sauce
1. combine chicken, cream cheese, taco seasoning (to taste), and about 1/4 to 1/3 of the cheese.
2. Line the bottom of a 9×13 pan with a bit of salsa. Roll chicken mixture into corn tortillas and place in pan.
3. Pour enchilada sauce over the top of the tortillas and top with the rest of the cheese.
4. Bake until cheese is browned and salsa is bubbling, about 30 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.