Cheesy Chicken Enchiladas

• Serves: 6

• Time: 1 hr 10 mins

• Active: 15 mins

• Level: Easy

INGREDIENTS

1 Store bought rotisserie chicken

1 cups sour cream, more for topping

3 cups shredded cheddar or Mexican cheese

½ cup chopped green onions (scallions)

1 jalapeño diced (leave out if you don’t like spice)

1 large can enchilada sauce

8 tortillas

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp black pepper

DIRECTIONS

Preheat oven to 350 degrees F.

Shred rotisserie chicken into large bowl (using two forks to pull apart chicken pieces works best).  Add sour cream, 2 cups cheese, 1/4 cup of the green onions, jalapeño, cayenne, salt, pepper and ½ can of enchilada sauce to bowl and mix well with chicken. 

In large glass casserole dish pour ¼ can of enchilada sauce in bottom and spread around.  One at a time, take each tortilla and coat in enchilada sauce from bottom of dish, fill with 1/8 of the mixture from the bowl, fold each end in and roll up, placing the crease of the rolled enchilada towards the bottom of the dish.  Once you have all 6 enchiladas rolled in the dish, cover enchiladas with remaining enchilada sauce and cheese. 

Bake covered for 35-40 minutes, remove foil and back for another 15 minutes, let sit for 5 minutes before serving.