Rotisserie
Chicken Enchiladas
1 Rotisserie chicken stripped of all meat
1 can enchilada sauce (small)
1 jar salsa mild
1 8oz pkg jack cheddar chz
12 corn or flour tortillas
12 touthpicks if needed
Pre heat oven to
350 degrees
Place a small
amount of enchilada sauce on the bottom of a 13x9 pan (to help prevent
sticking)
Lay tortilla flat
on a cutting board add chicken, salsa, and cheese roll up use toothpick to keep
together if necessary
Continue this
procedure until pan is full feel free to place some in opposite direction
Cover enchiladas
with the rest of the sauce use spoon to spread sauce over enchiladas then sprinkle
remaining cheese on top and cover with tinfoil baking for 30 minutes or until
warm throughout.
Remove tinfoil
and brown cheese.
Additonal
information ideas etc
Children: use
empty space (perpendicular) in pan to place your child friendly enchilada
options
Serving idea:
serve enchiladas over lettuce and/or tortilla strips with fresh diced white
onion and tomato sprinkled on top. Need to sauce it up try adding a 50% salsa
50% ranch dressing mixture to the lettuce and tortilla strips.
#Quick&Easy
#whats4dinner
