Hope McCarthyComment

Smoky Sweet Chicken Enchiladas

Hope McCarthyComment
Smoky Sweet Chicken Enchiladas

INGREDIENTS

  • White an dark meat from 1 rotisserie chicken, shredded

  • 2 Tbsp of olive oil

  • 1 medium onion, diced

  • 4 oz can of diced green chilies

  • smoky sweet enchilada sauce (see Smokey Sweet Enchilada Sauce recipe)

  • 10-12 corn tortillas

  • 8 oz monterey jack cheese, shredded

  • 4 oz sharp cheddar cheese, shredded

  • cotija cheese and cilantro to garnish

INSTRUCTIONS

  1.  Preheat oven to 400 degrees.

  2. Saute onions in skillet until soft and slightly browned. About 10 minutes.

  3. In a large bowl, combine shredded chicken, green chilies, onions and 2 tbsp of enchilada sauce.

  4. Pour 1 cup of enchilada sauce into a 9 x 13 baking dish

  5. Wrap tortillas in a damp paper towel and microwave for 30 seconds

  6. Scoop 1/3 cup of chicken mixture onto 1 tortilla and roll into a log.

  7. Place logs tightly together in casserole dish, seam side down. Make as many as you can fit in the dish.

  8. Cover tortillas with the remaining sauce.

  9. Sprinkle with Monterey jack and cheddar cheese.

  10. Bake for 20 minutes or until cheese is browning and bubbly.

  11. Sprinkle with cotija and cilantro.

  12. Cool for 5 minutes before serving.