Ingredients
- Rotisserie chicken, shredded: 3 cups
- Corn tortillas: 10
- Enchilada sauce: 28 ounces
- Shredded cheddar cheese: 2 cups
- Onion, chopped: 1/2 cup
- Olive oil: 1 tablespoon
- Sour cream: 1/2 cup
- Green onions, chopped: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Step 3: In a bowl, combine shredded rotisserie chicken, cooked onion, and 1 cup of shredded cheddar cheese.
- Step 4: Warm the tortillas slightly to make them more pliable. Dip each tortilla in enchilada sauce, then fill with the chicken mixture and roll up. Place seam-down in the prepared baking dish.
- Step 5: Pour remaining enchilada sauce over the enchiladas, then sprinkle with the remaining 1 cup of cheddar cheese.
- Step 6: Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly. Garnish with sour cream and chopped green onions before serving.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days, ensuring maximum flavor retention.
- For best results, reheat individual enchiladas in the microwave with a damp paper towel to prevent drying.
- Serve these enchiladas with a side of Mexican rice and black beans for a complete and satisfying meal.
- To prevent tortillas from tearing, briefly warm them in a dry skillet or microwave before filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American