Ingredients
- Rotisserie chicken, shredded: 3 cups
- Corn tortillas: 10
- Enchilada sauce: 2 cups
- Shredded Monterey Jack cheese: 2 cups
- Onion, chopped: 1/2 cup
- Sour cream: 1/2 cup
- Olive oil: 1 tablespoon
- Green onions, chopped: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Step 3: In a large bowl, combine shredded rotisserie chicken, cooked onion, and 1 cup of shredded Monterey Jack cheese.
- Step 4: Warm the corn tortillas slightly to make them more pliable. Dip each tortilla in enchilada sauce, then fill with the chicken and cheese mixture. Roll up the tortilla and place it seam-side down in the prepared baking dish.
- Step 5: Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining 1 cup of Monterey Jack cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Top with sour cream and green onions before serving.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual enchiladas in the microwave or bake the entire dish covered with foil to prevent drying out.
- Serve these enchiladas with a side of Mexican rice and black beans for a complete and satisfying meal.
- Don't overfill the tortillas to prevent them from tearing during rolling; a little goes a long way!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American