Description
Delicious cheesy enchiladas filled with shredded rotisserie chicken, layered with cheese and enchilada sauce, perfect for a comforting weeknight dinner.
Ingredients
- 3 cups rotisserie chicken, shredded
- 8 pieces corn tortillas
- 2 cups shredded cheese (cheddar and mozzarella)
- 1 can (10 oz) enchilada sauce (red or green)
- 1 cup sour cream
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the diced onions and minced garlic, cooking until fragrant and translucent.
- Stir in the shredded rotisserie chicken, mixing thoroughly. Season with salt and pepper to taste.
- Pour half the can of enchilada sauce into the bottom of a greased 9×13 inch baking dish, spreading it evenly.
- Take a corn tortilla, fill it with a portion of the chicken mixture, and a sprinkle of shredded cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat the process for all tortillas, placing them snugly in the dish.
- Once filled, pour the remaining enchilada sauce over the top, ensuring each enchilada is coated.
- Sprinkle the remaining cheese over the enchiladas, allowing for a cheesy crust.
- Cover the dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Finally, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
Customize with additional ingredients like black beans or corn for extra texture.
