Rotisserie Chicken Enchiladas (Print Version)
Creamy green sauce and tender rotisserie chicken wrapped in flour tortillas, topped with melted cheese for a quick family dinner.
# Ingredients:
01 -
2 cups shredded rotisserie chicken
02 -
1 cup sour cream
03 -
1 cup shredded Monterey Jack cheese
04 -
8 small flour tortillas
05 -
1 can (10 oz) green enchilada sauce
06 -
1/2 cup chicken broth
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon cumin
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
1 tablespoon butter
13 -
1 tablespoon all-purpose flour
14 -
1/2 cup diced green chilies
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
02 -
In a pan over medium heat, melt butter and whisk in flour. Cook for 1 minute.
03 -
Gradually whisk in chicken broth and green enchilada sauce, stirring until thickened.
04 -
Stir in sour cream, green chilies, garlic powder, onion powder, cumin, salt, and black pepper.
05 -
In a bowl, combine shredded chicken with 1/2 cup shredded cheese.
06 -
Divide the chicken mixture among tortillas, roll them up, and place them seam-side down in the baking dish.
07 -
Pour the sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
08 -
Bake for 20 minutes until cheese is melted and bubbly.
09 -
Garnish with chopped cilantro or diced tomatoes if desired. Serve warm.
# Additional Notes:
01 -
For extra spice, add a dash of cayenne pepper or top with jalapeños before baking.