Recipe by Casey.Company
Rotisserie chicken is something we all buy on occasion as it's quick and when you remove the skin it isn't too bad for you either. It is great by itself, but over the years I have started using it in a few of my recipes. This not only saves time, it is even better than 'just chicken'. My rotisserie chicken enchiladas is one of those recipes! The rotisserie meat is so tender and perfect for this type of meal, and with my homemade enchilada sauce? YUM. Adults and kids love this one and if you control the cheese, it is healthy yet satisfying. My recipe serves approximately 6 and takes less than one-hour from start to devour. So easy and so DELISH (also gluten free)!
- 1 rotisserie chicken
- 1 large sweet onion, chopped
- 14 -16 small corn tortillas
- 1 cup shredded cheese, of choice (I like a jack or cheddar mix)
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1⁄2 cup water
- 1⁄2 cup light sour cream
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon red chili pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon vinegar
- preheat oven to 350 degrees; prep baking dish with cooking spray.
- remove chicken from bones (discard skin) and chop or shred into small pieces; place meat in a bowl; chop onion and set aside.
- in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar.
- take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled.
- spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes.
- remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.