Rotisserie Chicken Enchiladas


These Rotisserie Chicken Enchiladas are the perfect family dinner when that Mexican flavor craving hits.

– salmon – Salt and pepper – sweet chili sauce – English cucumber – rice vinegar – sugar – red pepper flakes – Lime wedges – Hot cooked rice

Ingredients you will need:

HOW TO MAKE  Rotisserie Chicken Enchiladas:

– Cook onion in oil until softened. Add chopped tomatoes, the diced chipotle pepper and the enchiladas sauce. Cover and simmer for 20 minutes, stirring often. Remove from heat and stir in chopped cilantro, salt and pepper.

HOW TO MAKE  Rotisserie Chicken Enchiladas:

While the sauce simmers, combine the shredded chicken, remaining ¼ cup chopped onion, 1 ½ cups shredded cheese (the rest will go on top before baking) ½ cup chopped cilantro, and sour cream. Mix well to combine & season.

– Soften corn tortillas so they can easily be rolled into shape. You want the tortillas to be pliable enough to roll. Scoop about ¼ cup of the chicken mixture into the center of each tortilla and roll up.

HOW TO MAKE  Rotisserie Chicken Enchiladas:

– Spoon about 1 cup of the enchilada sauce onto the bottom of a 9 x 13 inch baking pan. Place rolled enchiladas, with the seam side down, into pan over sauce. Repeat with remaining tortillas until all 12 are fitted in pan.

HOW TO MAKE  Rotisserie Chicken Enchiladas:

– Pour about 2 ½ cups sauce over the enchiladas. Top with remaining shredded cheese. Bake at 350º F for 30 minutes or until heated through. Reheat leftover sauce to serve with the finished dish, if desired.

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