Rotisserie Chicken Enchiladas
| Servings |
Enchiladas
|
Ingredients
- 12 Fajita Size Flour Tortillas
- 1/2 Fully Cooked Rotisserie Chicken
- 2 Cans Cream of Chicken Soup
- 1 Can Diced Green Chilis
- 1 Pint Sour Cream
- 4 Ounces Cream Cheese
- 4 Cups Mexican Shredded Cheese
Ingredients
|
|
Instructions
- Preheat your oven to 350F.
- Mix the cream of chicken, chilies, sour cream, and cream cheese in a bowl. Separate 1/3 of the mixture and set aside in another bowl.
- Shred half the chicken from a fully cooked rotisserie chicken and add to the larger amount of the above mix. Add 2 cups of cheese and stir well.
- Spray non-stick spray in a 9x13 pan and scoop half of the reserved (non-chicken) mix into the bottom and spread.
- Working with one tortilla at a time, scoop several spoonfuls of chicken mix into the center, smooth in a straight line, and roll up. Continue until you fill up your pan and the chicken mix is gone.
- Spread the remaining non-chicken mix onto the tops of the tortilla rolls, covering all of the tortillas. Sprinkle the remaining cheese over the top to taste.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil and bake for 5 more minutes.
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About The Author
Ashley Craft
| Servings |
Enchiladas
|
Ingredients
- 12 Fajita Size Flour Tortillas
- 1/2 Fully Cooked Rotisserie Chicken
- 2 Cans Cream of Chicken Soup
- 1 Can Diced Green Chilis
- 1 Pint Sour Cream
- 4 Ounces Cream Cheese
- 4 Cups Mexican Shredded Cheese
Ingredients
|
|
Instructions
- Preheat your oven to 350F.
- Mix the cream of chicken, chilies, sour cream, and cream cheese in a bowl. Separate 1/3 of the mixture and set aside in another bowl.
- Shred half the chicken from a fully cooked rotisserie chicken and add to the larger amount of the above mix. Add 2 cups of cheese and stir well.
- Spray non-stick spray in a 9x13 pan and scoop half of the reserved (non-chicken) mix into the bottom and spread.
- Working with one tortilla at a time, scoop several spoonfuls of chicken mix into the center, smooth in a straight line, and roll up. Continue until you fill up your pan and the chicken mix is gone.
- Spread the remaining non-chicken mix onto the tops of the tortilla rolls, covering all of the tortillas. Sprinkle the remaining cheese over the top to taste.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil and bake for 5 more minutes.
Share this Recipe
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