Quick and easy with lots of flavor.
Ingredients
Rotisserie chicken
Flour tortillas
Sour cream
Can of green chilis
Can of mushrooms (or fresh)
Can of red enchilada sauce
Shredded cheese
Chopped cilantro
Chopped green onion
Instructions
Pour a little bit of enchilada sauce in the bottom of a 9x13 baking dish. Shred the chicken and place it in each tortilla, then add some mushrooms, chilis, shredded cheese, and sour cream. Tedd likes to add some chopped sweet onions, too. Roll them up and place them in the baking dish seam side down, then pour the enchilada sauce over all the enchiladas and top with any leftover cheese. Deb used to dip the tortillas in the enchilada sauce before rolling them—be prepared to get messy.
Bake in a 350 degree oven for 25-30 minutes. Remove from oven and sprinkle with chopped cilantro and green onions.
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