CHICKEN

Heat oven to 350

Pat chicken dry with a kitchen towel.

Coat with olive oil and rub in 2-3 T. TLC Seasoning.

Bake 15 minutes and remove from the oven.

Let cool and chop finely.

SAUCE

Heat enchilada sauce in a small sauce pan and add lemon juice and remaining tablespoon of seasoning. Let simmer 5 minutes.

ENCHILADAS

Heat oven to 350.

In a baking dish, pour in enough sauce to coat the bottom.

Spread out the tortillas, and to each one add a couple of tablespoons of chicken and a sprinkle of cheese.

Roll each tortilla and place seam side down in the baking dish.

Repeat this process until done.

Coat enchiladas with sauce and remaining cheese and bake for 20 minutes.

Remove from the oven and serve immediately.

OPTIONAL: Top with salsa, sour cream, greek yogurt or guacamole. (these macros are NOT accounted for in the recipe).