Chicken Rotisserie Enchiladas

2 Cups Rotisserie Chicken Shredded

1 cup  Died Sweet Onion

1  tomato chopped

2 cups  shredded ;jalapeno Jack

12 0z  salsas Verde

12 yellow Corn tortillas

Chicken Rotisserie Enchiladas Instructions


Heat oven to 400°F.


Spray a 9 X 13-inch baking pan with non-stick cooking spray; set aside.


Combine chicken, onion, tomato and shredded cheese.


Stir in half of green enchilada sauce, reserving the remaining sauce for later use. Set mixture aside.


Heat tortillas until soft, then spread 1/4 cup enchilada mixture down the center of each tortilla and roll tightly, one at a time.


Place in prepared baking dish in a single layer, seam side down.


Spray enchiladas with non-stick cooking spray to keep moist during baking; set aside.


Stir in the other half of the green enchilada sauce to the remaining enchilada mixture and pour over center of enchiladas.


Bake uncovered for 15 minutes or until cheese is bubbly on the edges and tortillas are golden.

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