Chicken enchiladas
Quick and easy go-to dinner, with minimal cooking time
1 rotisserie chicken
Small soft corn tortillas
Lime juice
Ground black pepper
Sour cream
Green salsa
Shredded mexican blend cheese
1. Shred meat from rotisserie chicken. Reserve bones for stock/soup if desired
2. Mix chicken meat with a little lime juice, some cheese, pepper to taste. (may also add a little cooked spinach if desired)
3. Warm tortillas in microwave, and roll up chicken mixture in the tortillas. Place in baking pan, seam side down. I fit 14 total into a 13x9 baking pan
4. Mix about 1/2 cup sour cream with 1/2 cup salsa (or to taste)
5. Pour sauce on top of enchiladas, Cover with more shredded cheese
6. Bake in 350 degree oven until heated through and cheese melted. Be careful. Leaving it in the oven too long dries up the sauce.
1 rotisserie chicken
Small soft corn tortillas
Lime juice
Ground black pepper
Sour cream
Green salsa
Shredded mexican blend cheese
1. Shred meat from rotisserie chicken. Reserve bones for stock/soup if desired
2. Mix chicken meat with a little lime juice, some cheese, pepper to taste. (may also add a little cooked spinach if desired)
3. Warm tortillas in microwave, and roll up chicken mixture in the tortillas. Place in baking pan, seam side down. I fit 14 total into a 13x9 baking pan
4. Mix about 1/2 cup sour cream with 1/2 cup salsa (or to taste)
5. Pour sauce on top of enchiladas, Cover with more shredded cheese
6. Bake in 350 degree oven until heated through and cheese melted. Be careful. Leaving it in the oven too long dries up the sauce.