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

1

Heat oven to 400°F.

2

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

3

Combine chicken, onion, tomato and shredded cheese.

4

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

5

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

6

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

7

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

8

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

9

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

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