Ever been in a rush to make dinner? I swear that is my life almost every day! Lately I have been buying a Rotisserie Chicken from the grocery store, just to save me one more step. It really has been a lifesaver! Not to mention, I love the flavor of the Rotisserie chicken!
This recipe is so easy to make. The whole family will love it (well at least mine did!)
Creamy Rotisserie Chicken Enchiladas:
1 Tablespoon of canola oil
1 large onion, chopped
2 1/2 cups of shredded rotisserie chicken
2 (4-ounce) cans of chilies
1/2 teaspoon of paprika
1/2 cup of chicken broth
1/2 cup of heavy cream (or you can use regular milk)
1 cup of sour cream (low fat also works)
2 cups of Mozzarella cheese, shredded
1 teaspoon of garlic salt
salt and pepper to taste
1 (19 oz) can of green enchilada sauce
Preheat oven to 350 degrees.
Heat 1 Tablespoon of oil in a skillet over medium heat. Add the onion and saute for 1 minute. Add chicken, 1 can of the green chilies, 1/2 teaspoon of paprika, garlic salt, salt and pepper. Stir everything together.
Next stir in 1/2 cup of chicken broth. Add cream (or milk) and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
In a bowl combine the enchilada sauce, sour cream and green chilies. Whisk until well combined.
To assemble, spoon some chicken mixture onto each tortilla. Top with two spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9×13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!
This recipe has a bit of kick. To make it more kid friendly, I would take one can of green chilies out of the recipe. (it doesn’t matter which one you take out)
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