Description
Turn a rotisserie chicken into weeknight dinner magic in less than 30 minutes with these Sour Cream Chicken Enchiladas.
Ingredients
- 12 flour tortillas
- 1 rotisserie chicken, shredded (about 3–4 cups)
- 3 cups shredded monetery jack cheese
- 1 (16 ounce) container sour cream
- 1 (4.5 ounce) can diced green chilies
- 1 cup chicken broth
- Chopped fresh cilantro, for garnishing
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Fill each tortilla with some shredded chicken and sprinkle with shredded cheese. Roll up and put in the prepared baking dish, rolled side down.
- In a mixing bowl, stir together the sour cream, green chilies and chicken broth until smooth. Pour evenly over the rolled-up tortillas and top with remaining shredded cheese.
- Bake for 20 minutes until starting to brown and bubble.
- Serve with chopped fresh cilantro.