Categories: Mexican
Ingredients
- 1 whole rotisserie chicken with all the meat picked off and shredded.
- 1 pack small tortillas (you need 16-18) If you use corn tortillas this recipe is gluten free.
- 2 cans of your favorite enchilada sauce or one can of enchilada sauce and on can/jar taco sauce.
- 4 oz Cream cheese softened
- 1 8 oz bag of shredded cheese, divided into two equal portions.
- 1 small onion diced finely (optional)
- Toppings of your choice: sour cream, salsa, guacamole or diced avocado.
Directions
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Start off with your shredded chicken in a mixing bowl.
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Add all of the onion, approximately ⅓ of the enchilada sauce, and half of the shredded cheese to your chicken. Mix well.
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Pour just enough enchilada sauce into the bottom of your baking dish to leave a thin layer.
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Spread approximately 1 tsp of cream cheese onto a tortilla.
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Fill to desired amount with chicken mixture.
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Roll tortilla.
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Place in baking dish with the seam down so it does not unroll. repeat with tortillas until chicken mixture is gone, (approximately 16-18 enchiladas)
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Arrange as needed to fill the baking dish.
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Cover with remaining enchilada sauce and top with remaining shredded cheese.
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Bake at 350 for 45 minutes.