Recipe #1 Chicken Enchiladas
Author: Mary Lovstad
Recipe type: Entree
Cuisine: Mexican
Serves: 6
- 1 Rotisserie Chicken
- 1 pint Jar of your favorite salsa -- use more if you like it a little saucier.
- 2 or 3 drops of your favorite hot sauce to taste -- I like a green sauce
- Juice of ½ lime (optional, but nice)
- 4 oz Cream Cheese (optional)
- 4 to 6 oz Shredded Cheddar Cheese (or more depending how heavy handed you are)
- 6 Tortillas
- Toppings -- extra salsa, hot sauce, green onions, sour cream, avocados, etc.
- Preheat oven to 350 degrees
- Defrost and warm up rotisserie chicken -- it is easier to shred when it is warm or room temperature...I use my hands but two forks work nicely too.
- Put shredded chicken in a saute pan, stir in salsa and hot sauce warming it through.
- If you are using the cream cheese cut it up in small cubes and melt into chicken and salsa mixture
- Fill tortilla with meat mixture, sprinkle with a little of the cheddar cheese.
- Put wrapped tortilla in a baking pan greased or sprayed to keep from sticking.
- Repeat
- Sprinkle the top of the tortillas with additional Cheddar Cheese
- Cover with foil and bake for about 15 to 20 minutes until cheese is melted and tortillas are hot.
- You can uncover and bake for a few minutes if you want to crisp them up.
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/one-rotisserie-chicken-one-afternoon-four-healthy-recipes/
3.5.3229