Bake the enchiladas for 25 - 30 minutes, until the cheese is melted and the sauce around the edges of the pan is bubbling. Serve the enchiladas with the fresh, chopped tomatoes.

White chicken enchiladas are baked under a satiny white cream sauce ... The classic choice for these enchiladas is small ...

Who doesn’t love the versatile rotisserie chicken ... rest of the sauce over the tortillas. Cover the enchiladas with 2 cups of the Mexican shredded cheese. Bake uncovered at 350 degrees ...

Place 1 flour tortilla in springform pan. Top with half of chicken mixture, then a second tortilla and remaining chicken mixture. Top with remaining tortilla and Cheddar cheese. Bake until filling ...