Quick and Easy Chicken Enchiladas

Quick and Easy Chicken Enchiladas

Quick and Easy Chicken Enchiladas

Quick and Easy Chicken Enchiladas

Recipe By: Alice Morrow

Quick and Easy Chicken Enchiladas

Ingredients

Salsa:
1 (14-oz.) can diced tomatoes with chilies, drained
2 green onions, finely chopped
2 jalapeno, seeded and finely chopped
½ c. finely chopped cilantro leaves or parsley
Juice of 2 limes
Salt to taste
Enchiladas:
1 rotisserie chicken, meat removed and shredded
2 c. Mexican blend cheese, grated
1 c. sour cream
1 medium red onion, chopped
Salt and black pepper to taste
6 (8”) flour tortillas
Sour cream, salsa, guacamole, extra cheese, optional

Instructions

Salsa: Combine tomatoes, green onions, jalapeno, cilantro and lime juice in bowl. Season well with salt. Set aside until ready to use.
Preheat oven 350. Spray 13x9” baking dish with PAM.
Enchiladas: Place shredded chicken in large bowl. Add half of cheese, sour cream and onion. Season with salt and pepper. Mix well.
Place tortillas on a work surface. Spoon about 1 c. of chicken mixture across center of each tortilla.
Roll them up and place seam side down in baking dish.
Pour salsa over tortillas. Cover with foil and bake for about 30-40 minutes.
Remove foil and sprinkle with remaining cheese. Return to oven and cook until cheese melts and edges get crisp.
Serve hot. Serve with garnishes, optional.

chicken Enchiladas featured

Alice