4. Rotisserie Chicken Enchiladas
Here’s a creative way to use a rotisserie chicken. Shred the bird and add it to this enchilada recipe for a tasty meal that’s easy to prepare.
INGREDIENTS
2-½-cups rotisserie chicken – shredded.
8-flour tortillas.
1-can green enchilada sauce.
1-onion – diced.
½-teaspoon smoked paprika.
½-cup chicken broth.
2-cups mozzarella cheese – grated.
1-cup sour cream.
½-cup heavy cream.
2-cans diced green chilies.
1-teaspoon garlic powder.
1-tablespoon light olive oil.
Crushed Himalayan pink salt and cracked black pepper.
METHOD
Preheat the oven to 375F. Place a skillet over medium-high heat and add the oil. When the oils hot, add the onions and cook until translucent. Add the chicken and brown slightly for 5-minutes. Add the green chilies, along with the paprika, garlic powder and season with salt and pepper.
Stir in the chicken broth and bring to the boil. Reduce the heat and let simmer for 2-minutes before removing from the heat. Stir in the cream and let the mixture sit for 5-minutes.
In a separate mixing bowl, add the enchilada sauce along with the sour cream and chilies – whisk to combine. Lay the tortillas on a floured work surface. Spoon the filling into the middle of the wrap and top with cheese.
Roll the tortilla up tight and place it in the bottom of the baking dish. Pour the sauce on top of the tortillas and add more cheese. Bake in the oven for 20-minutes until the cheese melts and begins to bubble.