Chicken Enchiladas
- 1 whole Rotisserie Chicken (remove Meat And Shred Or Cut Into Bite Size Pieces)
- 1 package (10 Tortillas Per Package) Fajita Size Tortillas
- 1 can (4.25 Ounces) Sliced Olives (optional)
- 2 cups Mexican Cheese Mix
- 1 can (19 Oz. Size) Green Chile Enchilada Sauce
- Preheat your oven to 375 degrees F.
- I opted for the already made rotisserie chicken from the deli section.
- It makes this even faster and easier.
- Pull off all the chicken meat and cut it up into bite size pieces and set it to the side.
- If you want to cook your own chicken you definitely could or if you had any left over chicken that would work too!
- Get out your tortillas, cheese, and olives (optional).
- Start by spreading (or sprinkling if you did the bigger slices of olives) your olives down the center of the tortilla.
- Then put some chicken on top of the olives not too much or the tortilla wont roll closed.
- Now sprinkle on some cheese, then roll each tortilla up like a burrito (click on the related blog link for the step by step photos for rolling them up) **Hint: If your tortillas are slightly warmed in the microwave and not straight out of the fridge then they wont tear or rip as you roll them.
- Place the rolled tortillas in an 11x17 pan and repeat with the remaining tortillas and filling until your pan is full of enchiladas.
- Open your can of enchilada sauce and cover your enchiladas with the sauce.
- You dont want your pan to overflow but you dont want any tortillas to be naked and have no sauce either.
- If one large can does not cover it then you can open a smaller can and use that too.
- Sprinkle cheese and remaining olives on the top of the enchiladas and bake for 30 to 40 minutes until the sauce is bubbling and the cheese is melted.
- Once you pull them out sprinkle them with your leftover cheese.
rotisserie chicken, tortillas, olives, mexican cheese, green chile enchilada sauce
Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-21/ (may not work)