Easy Rotisserie Chicken Enchiladas
Rotisserie chicken is mixed with enchilada sauce and cheese and wrapped in a fresh tortilla to make this easy Mexican food dinner staple.
Ingredients
- 1 Rotisserie Chicken about 3 cups
- 1 can 24 oz A La Orden Enchilada Sauce (green or red)
- 12 Corn Tortillas
- 1.5 cups Shredded Cheddar Cheese
- Spanish rice already cooked, optional
Instructions
- Preheat the oven to 350°. If you choose to include the rice, you'll start by making that and spreading it across a 9x13 baking pan.
- Shred the chicken.
- Combine the chicken, half of the enchilada sauce, and 1/2 cup of cheese in a mixing bowl.
- Put a generous amount of the mixture on each tortilla. Roll them up and place them in the pan (or on top of the rice).
- Once the pan is completely full with one layer of tortillas, coat the top with the remaining enchilada sauce and cheese.
- Bake in the oven for 30 minutes or until the cheese on top is melted.
Notes
This recipe makes enough for 6 people, but you can always double it and freeze a pan as well.