Weeknight Chicken Enchiladas |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Store-bought rotisserie chicken adds ease and great flavor. If using corn tortillas instead of the larger flour tortillas, you'll have about an extra cup of filling. Ingredients:
3 cups chopped cooked chicken |
8 ounces (about 2 cups) shredded monterey jack cheese or queso fresco |
1/2 cup sour cream |
1 (4 1/2-ounce) can chopped green chiles or 1/2 cup jarred roasted chiles |
1/3 cup chopped fresh cilantro |
1/2 teaspoon ground cumin |
8 (8-inch) flour tortillas |
1 (10-ounce) can enchilada sauce |
toppings: sour cream, fresh salsa, avocado slices, lime wedges |
Directions:
1. Preheat oven to 350°.
2. Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.
3. *For testing purposes, we used Melissa's Fire Roasted Chiles.
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