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Rotisserie Chicken Enchiladas

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Serves 4 | 

These easy enchiladas taste like they took all day to prepare.

Ingredients:

1 cup chopped white onion
1 can enchilada sauce, 10 oz.
2 cups chopped rotisserie chicken breast
1/2 teaspoon ground cumin
1 cup shredded Mexican blend cheese, divided
8 corn tortillas, 6-inch
Sour cream, for garnish
Chopped fresh cilantro, for garnish

Directions:

  1. Preheat broiler. Coat a skillet with cooking spray then set over medium-high heat. Add onion and sauté for 2 minutes. Add enchilada sauce to skillet; bring to a boil. Reduce heat, cover, and simmer 5 minutes.
  2. In a small bowl, combine chicken, cumin, and 3/4 cup of cheese.
  3. Warm tortillas. Spoon 1/4 cup of the chicken mixture in center of each tortilla; roll up then place enchiladas, seam sides down, in a large baking dish that is coated with cooking spray. Pour sauce over enchiladas; broil until thoroughly heated, about 3 minutes. Sprinkle remaining cheese over enchiladas then place under the broiler again until cheese melts. Serve with sour cream and cilantro.
Main Ingredient: Poultry
Cooking Method: Broil
Course: Lunch, Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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