Simple Enchilada Casserole

• 2 teaspoons olive oil
• 1/2 cup chopped scallions
• 1 (10-oz.) can diced tomatoes with green chiles (such as Rotel)
• 1 (8-oz.) pkg. cream cheese
• 3 cups shredded rotisserie chicken
• 1 tablespoon unsalted butter
• 4 (10-in.) flour tortillas
• 10 ounces pre-shredded Cheddar cheese (about 2 1/2 cups), divided
• 1 (10-oz.) can red enchilada sauce
• 3 tablespoons chopped fresh cilantro

1. Heat a large nonstick skillet over medium. Spread butter evenly on 1 side of each tortilla. Toast tortillas, 1 at a time, buttered side down first, 20 to 30 seconds per side. Remove from heat, and cut in half.
2. Place 2 tortilla halves beside each other in a lightly greased baking dish. Spread 1/3 of the chicken mixture evenly over tortillas, and sprinkle with 1/2 cup of the cheese. Top with 2 more tortilla halves. Repeat layers twice ending with 2 remaining tortilla halves.
3. Pour enchilada sauce over the top, and sprinkle with remaining 1 cup cheese. Bake in preheated oven until golden and bubbly, about 30 minutes. Cut into 8 pieces, and sprinkle with cilantro.

olive oil, scallions, tomatoes, cream cheese, shredded rotisserie chicken, unsalted butter, flour tortillas, cheddar cheese, red enchilada sauce, fresh cilantro

Taken from www.myrecipes.com/recipe/simple-enchilada-casserole (may not work)