I always have a ton of rotisserie chicken left, and never want to waste it. It's always good to but in salads or soups but today I wanted to try enchiladas! This is a super quick and easy recipe, it's not the most authentic but it sure is delicious. We didn't even have any left overs. Hope you enjoy it as much as we did.
Ingredients:
20 oz Red Enchilada Sauce (you can use green)
2 1/2 cups shredded Rotisserie Chicken
1 1/2 cups shredded Cheddar cheese
8 oz Cream Cheese, cut into 1/2-inch cubes
1 package Fajita Seasoning Mix
10 Flour Tortillas for Soft Tacos
Green Onions and Cilantro for garnish
Instructions:
Heat oven to 375 degrees. Spray 13x9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes.
Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Once it's done you can spruce it up with whatever you choose! I went with salsa, hot sauce, sour cream, jalapenos. My husband loves olives on his too!
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